Wednesday, February 15, 2012

Homemade: Cornbread

So, if you don't know, and I can only think of a handful of people who do, I am not the biggest fan of cornbread. In fact, I have been heard saying that the only acceptable use for it is for the outsides of corn dogs. But this recipe changed my mind. We made it with red beans and rice and they were excellent companions for each other.

The cornbread itself wasn't too gritty, which is one of my major complaints about it in the first place. And on top of all of this it was super easy to make.

  • 1 cup flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • Preheat oven to 400 degrees.
  • Mix together all dry ingredients in a bowl.
  • In a small bowl, whisk together milk and oil.
  • Pour liquid ingredients into dry ingredients and stir just until mixed.
  • Scrape with a spatula into a greased (or cooking sprayed) 9 x 9 baking pan.
  • Bake for 25 minutes.
  • Let cool for 10 minutes before slicing into 6 servings.
And that's all folks! Simple, straight forward, and good for the belly. This recipe can be found in the book Dollars to Donuts.

Please enjoy!

-Chef Jason

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