Wednesday, January 23, 2013

Corn Bread

Corn BreadSo every New Year's Day, C has sausage, black-eyed peas and corn bread. The only part of this meal that I want any part of is the corn bread. Miss F was sold on the whole meal though, her favorites, beans and sausage, plus corn bread. For Miss F the corn bread is more about having a vehicle to get butter to her, but she enjoyed it nonetheless. I like to add corn, jalapenos and cheese to my corn bread, but C prefers the plain original version. Since this meal was all about him, I stuck with plain corn bread. The best part of making a dish of corn bread is being able to use it a few days later in a stuffing.  It goes fantastically with pork, sage and apples. I am unsure where I originally got this recipe, I have been using it for years.
Corn Bread

3/4 cup yellow cornmeal
1 1/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 cup milk
1 egg
1/4 cup canola oil

Preheat oven to 400 degrees. Grease a 9x9 glass baking dish and set aside. Blend all dry ingredients. Stir in remaining ingredients until dry ingredients are just moist. Bake 20 to 25 minutes.
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4 comments:

Happy Valley Chow said...

I love a good cornbread with a big bowl of chili! Looks like a great recipe, thanks for sharing :)

Sincerely,
Happy Valley Chow

Medeja said...

Do you just pour in a regular baking pan and then into the oven? :) I have never made bread before :/

katie said...

Let me correct that recipe for you...I adapted it from my muffin recipe.

JJ - 84thand3rd said...

Thanks for the great SRC recipe inspiration!

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