Prep 10 mins
Cook 25 mins
This will be a great hit with the kids and all of your friends. It is so good that you can serve it as a desert. But it is at it's best with spicy foods such as Jambalaya.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2⁄3 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 F.
- Spray 9 inch round cake pan.
- in a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined.
- pour batter into prepared pan.
- Bake for 25 minutes.
Great recipe, perfect for muffins also, though grease the muffin tray with butter for best results.<br/><br/>My variation on this recipe is to use a cast iron skillet. Follow the recipe as above, but use a preheated 10 inch cast iron skillet, drop a heavy pat of butter, spread around as it's sizzling, then pour the corn bread batter into it so that the still melting butter makes a ring around the edge after filling the skillet. Then bake as directed, though I usually leave it in for a little longer eyeballing it to get that nice extra sweet golden top and crust.
Very easy and full of flavor! A great sideline to the spicy lentil & cabbage dish I served. Thank you for sharing such a great recipe!
Just what I was looking for- a sweet and simple corn bread recipe to go with a spicy veg chili on a cold fall night. Thanks!