Favorite Cornbread

Submitted by Larawithoutau

"In our house, this cornbread doesn't last but a minute. The recipe origninally came off the label of a bag of Baltic Mills Corn Meal. It's a very quick, totally from scratch recipe that I love to make to accompany a hearty bowl of chili, black bean soup, gumbo or jambalya. Its slight sweetness is a nice contrast to the the saltiness of a soup or stew. Great served warm with real butter and a drizzle of honey or just by itself, enjoy!"

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 1 8 x 8 inch pan
• Serves: 9

ingredients

• 1 cup cornmeal
• 1⁄2 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1⁄2 cup corn oil
• 2 eggs, beaten
• 1 cup buttermilk

directions

1. Preheat oven to 400F.Combine all dry ingredients. Combine all wet ingredients (Tip: substitute 1T. vinegar add 1c. milk for buttermilk, allow to sit briefly & stir) . Stir the wet ingredients into the dry ingredients until combined (do not overmix).
2. Pour into greased 8x8 inch pan. Bake for 25-30 minutes until browned and knife inserted in center comes out clean.

Reviews

[lauralie41]

I always use a box mix when making cornbread but this recipe was easy and very good. The cornbread was not overly sweet which I enjoyed and didnt seem as dense and heavy as a box mix. Served warm with a big pat of butter and Recipe #358800 by internetnut. Made and reviewed for My3Chefs June 2012.