This is how to make our classic cornbread recipe. When I developed this mix I wanted to make an easy and quick cornbread that was convenient to make any time. By adding premium dried buttermilk to the mix, you don't have to have any buttermilk in the fridge. All you need is an egg, milk and butter.
This our gold standard cornbread recipe. This makes delicious yellow cornbread every time. So if you're looking for a great side dish for that chili or soup, this is the recipe.
Author
Will Altman
Ingredients
1 Quickie Bag of Altman Farm Cornbread Mix
1 Large Egg
¾ Cup Milk
3 Tablespoons Butter
Directions
Pre heat oven to 425 degrees and place your 8-9” skillet in the oven while you prep the rest of the recipe
Melt 3 tablespoons of butter and allow to cool for about 2 minutes
Empty Altman Farm and Mill Cornbread Mix into mixing bowl
Add milk, butter and egg to mixing bowl and whisk until uniformly mixed. Let rest for 5 minutes
Remove the hot skillet and coat the inside with cooking spray, bacon grease or butter
Pour the batter into the hot skillet and bake at 425 for 14-16 minutes until golden brown on top and edges pull away from the pan
