Cornbread is one of those things that is super-duper easy to make. In fact, it’s so simple, I marvel that it is sold in bakeries and that there are boxed cornbread mixes.
Cornbread mixes are not terribly expensive, but they usually include only the dry ingredients and some sort of fat (usually in the form of shelf-stable shortening, which is not exactly the healthiest fat in the world). This means that you still have to provide the milk and the egg, and that makes the mix a lot less of a bargain.
Most cornbreads, this one included, are leavened with baking powder or baking soda, not yeast, which makes it easy to get them on the table in a hurry (I almost said “jiffy” but I think that’s the name of one of those boxed cornbread mixes!). It also means that you do NOT want to overmix the batter. If you do, your cornbread will be tough (remember our lesson on gluten?)
There are a bazillion cornbread recipes out there, some with cheese, some with hot peppers, some with bacon, some with corn kernels, some with sugar, and some without. This, though, is just a very basic cornbread recipe for those of you out there who are all, “But I can’t make cornbread from scratch!!!!”.
My cornbread usually takes all of about five minutes to mix up. Here’s what’s involved.
Heat the oven to 425 degrees. Mix flour, cornmeal, sugar (if using), baking powder, and salt together in a bowl. I like to mix this with a wire whisk.
Mix eggs, milk, and oil together in a bowl (I actually just use a 2 cup measuring cup for the mixing…saves on dishes!). A whisk works well for this too.
Add milk mixture to the dry ingredients, mix gently, and pour into a greased 8×8 inch baking pan.
Bake at 425 for 20-25 minutes or until lightly browned.
See? Wasn’t that easy? and fast? You should totally give it a try, even if the idea of baking scares the pants off of you.
1 cup all-purpose flour
1 cup yellow cornmeal (I use the whole grain kind)
2-4 tablespoons of sugar, depending on your preferences
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup cooking oil, or melted butter
1. Heat oven to 425 degrees.
2. In a mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl (or a 2 cup measuring cup), combine eggs, milk, and oil.
4. Add liquid ingredients to dry ingredients, mix gently, and pour into a greased 8×8 inch baking pan.
5. Bake for 20-25 minutes or until lightly browned.
To make corn muffins, spoon batter into 12 greased muffin cups, and bake for 12-15 minutes.
P.S. This goes very nicely with a bowl of Tortilla Soup.