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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 9 |
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This a very good recipe for a side of cornbread. With the limited sugar it takes the bread out of the muffin catagory and yet it's not so bland either. Good. Ingredients:
1 cup all-purpose flour |
1 cup yellow, white or blue cornmeal |
2 to 4 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 beaten eggs |
1 cup milk |
1/4 cup cooking oil |
Directions:
1. Grease 9x9x2-inch baking pan, skillet, or stick muffin pans; set aside. In a large mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture. In a medium bowl combine eggs, milk and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter will be lumpy).
2. Pour batter into the prepared baking pan. Bake in a 425^F oven for 20 to 25 minutes or until done. Cutinto squares. If making sticks or muffins, spoon batter into greased areas and bake for 12 to 15 minutes or until done.
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