Total Time
40mins
Prep 5 mins
Cook 35 mins

A simple, basic, no-frills cornbread to accompany chili, greens, ham and cabbage, or to serve with your favorite jelly/jam/spread any time the plate seems a bit bare and the meal seems to want stretching. If you are being very frugal, reconstituted dry milk works just fine. Note: if you want to increase it for a 13x9 pan I find it works better to use 1 1/2 times the ingredients instead of double.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 and grease an 8x8 pan.
  2. Mix the cornmeal, flour, and 2tbs canola oil together until crumbly.
  3. Beat eggs into the milk then mix into the cornmeal all at once. Stir just enough to blend thoroughly -- it won't rise well if overmixed.
  4. Bake 35-40 minutes or until the center tests done.
  5. Let cool a few minutes before cutting then serve warm with butter or other favorite topping.
  6. Note: if you want to increase it for a 13x9 pan I find it works better to use 1 1/2 times the ingredients instead of double. A fully doubled recipe is reluctant to cook fully in the center before the edges get dried out.