Friday, August 31, 2012

Corn Bread

Corn Bread!!! I love corn bread. I grew up eating the Jiffy box mix and to this day it's probably still my favorite.  Mostly for nostalgia I'm sure.  Shortly after getting married we invited his brother and wife over for dinner.  Mind you I had not cooked a thing until I was married, so it was very brave of them to accept the offer.  I knew how to make one thing- enchiladas.  Corn bread sounded good to go with it and apparently I didn't know that you're not supposed to try new things out on dinner guests because I went ahead and made it from scratch.  I bought the box of corn meal and followed the recipe on the side.  That evening we were enjoying a lovely time, everyone was being very polite, but there was no ignoring the flat, dense, flavorless corn bread that I set before my guests.  I followed the recipe exactly, what could've gone wrong?  My honey- whom I love dearly- grabbed the box and started reading off the ingredient list.  Check, check, check...yes, I had put in all those things.  Then he started listing things that were certainly not in the recipe...things like baking powder, salt, butter.  I questioned where he saw those ingredients (maybe a little too proud?) "in the second column"  he stated casually.  Oh dear, the second column!  whoops!!!

This recipe is far from flat, dense and flavorless.  I hope you like it:)

In a medium mixing bowl combine the dry ingredients.  Set aside.

In a small mixing bowl combine the wet ingredients.

Stir the wet into the dry, making sure not to over mix.  Place batter into an 8 x 8 buttered baking dish and bake for 15-20 minutes in a 425F oven.

Coming out of the oven, just beginning to brown...mmmmm.  Enjoy

Corn Bread
adapted from Better Homes and Gardens Cook Book

1 c ap flour
1 c corn meal
1/3 - 1/2 c sugar
1 T baking powder
1/2 t salt
2 eggs
1 c milk
1/4 c canola oil

Preheat oven to 425F and butter an 8 x 8 baking dish, set aside.  In a medium bowl combine the flour, corn meal, sugar, baking powder and salt.  Make a well in the center and set aside.  In a small mixing bowl combine the eggs, milk and oil.  Add the wet ingredients into the dry ingredients and stir til moist, not over mixing.  Pour the batter into the prepared baking dish and bake for 15-20 minutes, just til the bread starts to brown and a toothpick comes out clean.

1 comment:

  1. This is awesome, I've been wanting a cornbread recipe, my kids all love it. Perfect for fall!