Cornbread
A classic Southern side
Nothing beats cornbread fresh out of the oven! Make a big batch to serve with your next pot of chili, drizzle with with butter and honey for a sweet treat, or get creative and try out the variations below.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1 egg
- 1/4 cup vegetable oil (or melted margarine)
- 1 cup milk
Directions
- Preheat oven to 425F. Grease an 8 x 8 inch baking dish.
- Mix cornmeal, flour, sugar, baking powder and salt in a large bowl.
- Add egg, oil, and milk. Stir until just combined.
- Pour batter into prepared pan. Bake until edges are lightly browned and a toothpick inserted in the center comes out clean, around 20-25 minutes.
Tips
- Recipe can easily be doubled and baked in a 9 x 12 casserole dish. Increase bake time to around 30-35 minutes.
- Batter can also be scooped into greased muffin tins to make cornbread muffins. Adjust baking time down to around 15 minutes.
Variations
- To make sweet cornbread, increase sugar to 1/3 cup and add a teaspoon of vanilla. 1 cup of blueberries is another popular sweet cornbread addition.
- To jazz up the basic savoury recipe, add chili powder, whole kernels, grated cheese, and/or chopped chili peppers.
- Cornbread can also be made with buttermilk, or a mixture of milk and yogurt.
Storage
- Wrapped cornbread can be kept on the countertop, but you can extend it's shelf life by keeping it in the fridge. Refrigerated cornbread will last for about a week.
- For best freezer results, double wrap cornbread in plastic and then place in an air tight container or freezer bag. Keep in freezer for up to 3 months.
Recipe adapted from the Greater Chicago Food Depository