This is a nice, basic and reliable cornbread recipe. I have made it several times, most recently to go with our New Years Day black eyed peas and greens. Best thing of all is that it is easy to make half a batch and bake as 6 corn muffins. These freeze well also.
- Enjoy with Food Hero Succotash or any soup, stew or chili.
- Add-in ideas: 1/2 cup grated cheese (any type), 1 cup corn (any type), 1 to 3 teaspoons dried herbs or spice (rosemary, sage, thyme, basil, Soulful Seasoning), 2 cloves minced garlic, 1/4 cup canned green chiles, 1/2 cup grated apple or carrot, 1/2 cup blueberries, zest of 1 lemon.
- Try making cornbread muffins! Divide batter into 12 muffin cups. Bake for 12 to 15 minutes. Extras are easy to freeze.
- 1 cup cornmeal
- 1 cup flour (whole-wheat or all-purpose)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 to 2 Tablespoons sugar
- 1 cup 1% or skim milk
- 2 eggs
- 1/4 cup vegetable oil or melted margarine or butter
- Wash hands with soap and water.
- Preheat oven to 425 degrees F. Lightly grease an 8x8-inch square or 9-inch round baking dish.
- In a large bowl, mix together cornmeal, flour, salt, baking powder and sugar.
- In another bowl, mix together milk, eggs and oil.
- Add liquids to dry ingredients and stir until combined, but do not overmix.
- Pour batter into baking dish. Bake for about 20 to 25 minutes, until top is lightly browned and sides have pulled away from pan.
- Serve warm. Store leftovers in an airtight container at room temperature.