Quick and Easy Cornbread
Growing up I loved corn bread, but rarely actually got the good stuff. You see my mom, as wonderful as she is, is convinced that the best corn bread is just cornmeal mixed with water. She may have put some other stuff in there, but that’s pretty much what it tasted like. Her early years were spent in Arkansas and she’s convinced that cornbread should never have any sweetner and should be as gritty as possible. My sister and I eventually gave up on trying to convince her that sweet cornbread was infinitely better and learned to stop asking for cornbread altogether.
A couple years ago I was searching online for a cornbread recipe (because no way was I going to ask my mom for her recipe!) and found a very highly rated recipe called “Golden Sweet Cornbread” with the tagline, “If you like sweet cornbread, this is the recipe for you!” When I saw how simple the ingredients were, I was completely sold. These are things that we always have on hand and it’s so easy to make that I can throw it together almost faster than you can Joseph can say, “Let’s make chili tonight.” And some recipes have a stick or two of butter, and as good as I’m sure it is, I like to have a couple of pieces of cornbread with my meal without having to worry about artery overload.
Now, as much as I like sweet cornbread, the recipe seemed like maybe just a little too much sugar (3/4 cup), so I reduce it to 1/2 cup. That’s still a half cup too much for my mom, but I think it’s just about right.
Quick and Easy Cornbread #
Adapted from bluegirl’s recipe on Allrecipes.com
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees. Spray or lightly grease a 9×9 inch pan or 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
In another bowl combine egg, milk and vegetable oil. Pour the wet ingredients into the dry ingredients and mix in with quick strokes. Pour the batter into prepared pan.
Bake in preheated oven for 18 to 25 minutes, or until a toothpick inserted into the center comes out clean.
