February 17, 2012

Friday Foodie: Cornbread

I'm a big fan of those blue Jiffy cornbread boxes. Unfortunately the other day I was in the mood for cornbread and didn't have any. Thankfully, making cornbread from scratch is simple.

There is a lot of debate in my family about how "sweet" cornbread should be. From some family members who don't like it sweet at all to others who make it so sweet it tastes almost like cake. I'm somewhere in the middle.


1 cup flour
1 cup cornmeal
4 tablespoons sugar
1 tablespoon
baking powder
1/2 teaspoon salt
2 eggs (beaten)
1 cup milk
1/4 cup vegetable oil

Grease a loaf pan

Combine the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center and set aside.

In another bowl combine the eggs, milk, and oil.

Pour the wet mixture into the dry mixture all at once. Stir just until moistened.

Pour batter into the prepared loaf pan. Bake at 425 degrees for 25-30 minutes (or until a toothpick inserted near the middle comes out clean). Cool on a wire rack.