As promised last week, here’s the cornbread recipe that’s the perfect side to last week’s chili! Make more than you think you'll need -- this is a crowd-pleaser and perfect for a cool winter evening!
1 ½ cups flour (all purpose white for really fluffy corn bread; ½ white, ½ wheat for a little heavier, but healthier)
1 cup sugar
½ cup cornmeal
1 tbsp baking powder
½ tsp salt
1 ¼ cups milk
1 large egg, lightly beaten
1/3 cup veg oil (you can also use canola)
3 tbsp melted butter
1) Sift together the flour, sugar, cornmeal, baking powder, and salt – don’t skip the sifting if you want really fluffy cornbread.
2) In a separate bowl, mix together milk, eggs, oil, and butter.
3) Add liquid to solid and mix well
4) Pour into a greased, 9x9 inch pan and bake at 350 degrees for 35 minutes, or until a knife inserted into the center of the pan comes out clean.
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