Last week I posted the recipe for Black Bean Soup and if you looked carefully enough, you could see a thick slice of corn bread in the background of the picture. Corn bread is just one of those recipe’s that you should always have up your sleeve to serve on a cold winter day with a hot bowl of soup. The way I see it, there are three different types of cornbread. 1) Sweet cornbread that is pretty much like eating yellow cake and calling it a side dish. 2) Non-sweet corn bread that can be eaten with sweet or savory side kicks. 3) Corn bread with different kinds of mix ins (corn, cheese, peppers, bacon, etc). Although I love cornbread types one and three, today’s recipe is for cornbread number two. It isn’t overly sweet, so you don’t feel like you are eating cake. I like corn bread number two because its versatile. You can sweeten it up with honey, honey butter, or jam. You can also use it to sop up a savory gravy or chili. The best thing is that it is really easy, really fast, and as long as you keep corn meal in your pantry, you probably have all the ingredients in your house at any given time.
Ingredients:
- 1 1/4 C. All purpose flour
- 3/4 C. corn meal
- 1/4 C. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 C. milk
- 1/4 C. vegetable oil
- 1 egg, beaten
Directions:
1. Preheat oven to 400 F. Mix together all dry ingredients in a mixing bowl.
2. Add the wet ingredients. Mix just until combined. Don’t over mix, just make sure all the dry ingredients are moistened.
3. Grease an 8 inch or 9 inch square baking dish. Pour in the batter. Bake for 20 to 25 minutes (mine only took 20 minutes). A toothpick inserted in the center should come out clean. Serve straight out of the oven.
Recipe adapted from Quaker
Love cornbread, think I will make some today!