cornbread

I have always loved carbs... pancakes, potatoes, bread, pizza... bring it on... bring it ALL on! 


On my mom's recipe for country potatoes she has written: serves 8 (unless Liz is eating it- then it serves 4)..... hilarious, Mom. 


Every few weeks (even pre-pregnancy), I get a craving for cornbread.  This is my favorite recipe for cornbread.  I love that it only dirties one bowl... ok ok my husband likes that aspect since he cleans the kitchen.  The sweetness of the cornbread is perfect with spicy chili or just eaten alone.  And of course I love how simple and delicious the recipe is!





Golden Sweet Cornbread
(recipe from allrecipes.com (slightly adapted))


1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
2 teaspoons baking powder
1 egg
1 cup milk
1/2 cup vegetable oil


1. Preheat the 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.  Stir in egg, milk and vegetable oil until well combined.  Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  To avoid crumbly bread, be sure to let bread cool in pan on cooling rack for at least 15 minutes before cutting.


* I have also made this recipe as muffins and it works very well... just cut down the baking time to about 15 to 20 minutes.  As always when baking, be sure not to overmix the ingredients.. only mix until combined.