I really love cornbread… it’s so tasty and so versatile. This recipe is really simple and definitely a crowd pleaser- my brother is by far the pickiest eater I know and he always comes back for seconds of cornbread. I like this recipe specifically because it’s only slightly sweet- some cornbreads are very sweet, but the hint of sweetness in this one is just perfect. If cornmeal isn’t a pantry staple for you, you can usually pick some up at your local grocery store. It’s very inexpensive (about 2$ for a pound where I live) and a bag will last you many, many batches of cornbread.
(Adapted from Aunt Jemima)
Yield: 1 9″ pan, or 12 pieces
1 1/4 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk (I use skim, but you can use whatever you’ve got on hand)
1/4 canola or vegetable oil
1 egg, beaten
Preheat oven to 400F (200C / Gas mark 6).
Grease a 9″ cake pan.
Add flour, cornmeal, sugar, baking powder, and salt to a large bowl. Stir until combined.
In a small bowl, combine milk, oil, and egg. Add wet ingredients to dry ingredients and stir until the batter is mostly free of lumps.
Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until edges are slightly brown and a toothpick inserted into the centre comes out clean.
Let sit for 5 minutes before slicing. Cut into slices of desired size (I find 12 slices is just right).