Basic Cornbread
"When you don't want to spend the $0.39 on the blue box."
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
directions
- Preheat oven to 425 degrees.
- Combine corn meal, flour, sugar, baking powder, and salt.
- Add milk, egg, and oil. Beat for 1 minute.
- Pour into an 8 inch square pan, or spoon into 12 prepared muffin cups.
- Bake for 20 minutes.
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Reviews
-
Our family loved the taste of this conrbread (which I added blueberries and made into muffins). AND it was just as easy as the 39 cent blue box. Thanks so much- this will be my standby cornbread recipe! -
This is AWESOME! I never really tasted this 'american cornbread'. Now I did, and I absolutely love it! This was by far the the easiest baking recipe I ever used. And it was finished so quickly! I used a sillicone heart shape and it baked in about 15 minutes. I told my mom I was going to bake cornbread. When I was finished I brought some of the bread to her and she was like 'You are ALLREADY finished?!'. I loooove it. Tasted really good with cream cheese. I def see this as something to eat with dinner. -
I was very pleased with this recipe. I made it once just like it reads and it was great. Next time to fit my dietary needs I used white whole wheat flour, 3T oil, splenda and added 1/2 cup unsweetened applesauce and it was still awesome. Way better than the blue box -
Very, very easy to make. Baked beautiful in exactly 20 minutes. Taste great. What more can I say? Will certainly make again, thanks for posting. Very pleased I chose this for Pick a Chef, Spring 2006.
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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