How to make homemade cornbread. Perfect for holiday dinners or served with homemade chili.
Corn Bread Recipe
- 1 egg
- 1/2 cup cold milk
- 1 tablespoon vegetable oil
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 4 tablespoons granulated sugar
Preheat oven to 350 degrees.
Lightly spray your cast iron corn bread pan with nonstick cooking spray and let dry for 1 minute.
In a medium-sized bowl, combine a beaten egg with the cold milk and vegetable oil until well combined.
In a large-sized bowl, mix together the cornmeal, all-purpose flour, baking powder and the granulated sugar.
Slowly stir the egg mixture into the flour mixture until all ingredients are wet and well combined. I like to hand stir mine using a silicone spatula so that the batter won’t stick to my spoon.
Spoon the batter into your lightly greased baking pan, filling the cavity 90% full. (allow just a little space for expansion.) Bake in a preheated 350 degree oven for 18-20 minutes or until they are done. The tops should be lightly golden brown in color.
Remove them from the oven and leave them in the baking pan. Place the pan on a wire rack to cool and then remove them from your pan.
Serving Suggestions: We like to serve ours with some apple or honey butter.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free holiday recipes.
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