This cornbread is super easy and quick to make and a perfect accompaniment to a nice hearty chili. If you don’t like your cornbread too sweet just decrease the sugar to 1/3 or 1/4 cup. I like to use medium grind cornmeal to give it that earthy flavor but if you have kids they might prefer the fine grind. What I also like about this recipe is that it rises well and gives you a decent square of cornbread when cut. You can also make it at the last minute, just give it about 20 minutes to cool before serving.
Sweet Cornbread
Servings 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal fine or medium grind
- 1/2 cup sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 400°F and grease an 8-inch by 8-inch pan.
- In a large bowl combine flour, cornmeal, sugar, salt and baking powder.
- In small bowl whisk together egg, milk and oil. Pour into dry ingredients and mix just until combined. Pour into greased pan.
- Bake in preheated 400-degree oven for 20-25 minutes or until cake tester comes out clean. Enjoy!
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