Wednesday, August 3, 2011

Non-Grainy Cornbread

We have found that we love cornbread in our house! It took a few tries to find the right recipe but, at least for us, the search is over. My husband likes to drizzle honey over his cornbread but I love it simple and plain.
The key to ensuring that your cornbread isn't grainy is to soak the cornmeal in the milk. It makes a huge difference! This is a quick and easy side dish that can go with a variety of meals and uses ingredients that you likely already have in the cupboards.

Non-Grainy Cornbread
 Print Recipe
Yields: 16 pieces

1 cup milk
1 cup cornmeal
1 cup flour
1/3 cup white sugar
1/3 cup brown sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1/3 cup vegetable oil
honey (optional)

   1.  In a medium bowl combine milk and cornmeal. Let soak for 15 minutes. 
   2.  Preheat oven to 400.
   3.  Add flour, sugars, salt and baking powder to bowl; mix. Stir in egg and vegetable oil until well combined.
   4.  Pour batter into greased 9 inch pan. Bake at 400 for 20-25 or until a toothpick inserted in the center comes out clean.
   5.  Serve warm with optional honey drizzled over the top.  

This is linked to Tasty Tuesday and URS. 

1 comment:

  1. This looks so good. Going to make this with a pot of red beans :)