Cornbread is wonderful with soup, stew, chili or jambalaya!
For years I have been making cornbread from the box, this year I decided that it's time to learn how to make it from scratch.
This recipe will make either one large loaf or 24 mini muffins and enough to make 5 more regular muffins.
Ingredients :
3/4 cups cornmeal
1 1/4 cups milk
1 cups all-purpose flour
1/2 tablespoon baking powder
11/2 teaspoon salt
1/2 cup white sugar
1 egg
1/4 cup vegetable oil
Directions :
Preheat oven to 400 degrees F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes.
Grease a 9x13 inch baking pan. Or, if making muffins, grease muffin pans
In a large bowl, whisk together flour, baking powder, salt and sugar.
Mix in the cornmeal mixture, egg and oil until smooth.
Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife or tooth pick inserted into the center of the cornbread comes out clean.
For years I have been making cornbread from the box, this year I decided that it's time to learn how to make it from scratch.
This recipe will make either one large loaf or 24 mini muffins and enough to make 5 more regular muffins.
Ingredients :
3/4 cups cornmeal
1 1/4 cups milk
1 cups all-purpose flour
1/2 tablespoon baking powder
11/2 teaspoon salt
1/2 cup white sugar
1 egg
1/4 cup vegetable oil
Directions :
Preheat oven to 400 degrees F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes.
Grease a 9x13 inch baking pan. Or, if making muffins, grease muffin pans
In a large bowl, whisk together flour, baking powder, salt and sugar.
Mix in the cornmeal mixture, egg and oil until smooth.
Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife or tooth pick inserted into the center of the cornbread comes out clean.
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