Tuesday, January 12, 2010

Golden Sweet Cornbread

Tonight I made cornbread to go along with our chili. I have searched high and low for a good cornbread recipe. Most of the recipes I have tried are usually very dry. This one is moist, yet still somewhat crumbly, and sweet. Everyone loved it, and I'm sure you will too! Give it a try! Maybe I will post the chicken chili recipe soon, too. If you leave a comment with interest in it, I might get to it sooner. ;-)

Golden Sweet Cornbread
(from allrecipes.com)

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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1 comment:

  1. Oh, that sounds so good! I am going to try it! We LOVE cornbread over here! Now I have a craving for chili! I would love your chicken chili recipe!