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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I've always liked cornbread that's sweet and has an equal ratio of corn meal to flour. It makes good muffins, too. Wrap the muffins or cut wedges with freezer paper, then wrap in foil to reheat in the oven. Just as good as the first time around! Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
2/3 cup white sugar (i reduce to 1/2 cup) |
1 teaspoon salt |
3 1/2 teaspoons baking powder |
1 egg |
1 cup milk |
1/3 cup vegetable oil |
Directions:
1. Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
3. Mix egg, milk and vegetable oil until well combined, and stir into dry ingredients. Pour batter into prepared pan.
4. Bake in preheated oven for 20 to 25 minutes, (18 is good for my oven) or until a toothpick inserted into the center of the loaf comes out clean.
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