1 c. yellow cornmeal
1 c. flour
3 T. sugar
4 t. baking powder
1/2 t. salt
1 egg
1 c. milk
1/4 c. oil
Mix all ingredients until well blended. Pour into a greased 8 x 8 pan. Bake at 425 degrees for 20 minutes or until light golden brown.
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Try this cornbread with White Chili or Hearty Healthy Soup. They make a great combination.
Tips: You might be thinking "Isn't is just easier to buy a packet of cornbread mix?" The answer is yes, it's easier but it isn't cheaper or healthier. This cornbread really was quick to make and if you keep a container of cornmeal on hand (a 24 oz. container cost me $2.30) then you can make this recipe whenever the need arises rather than wishing you had a mix on hand. Also making the cornbread from scratch cuts out the trans-fat that is present in most commercial mixes. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.
Recipe adapted from Where's Mom Now That I Need Her?
(but can be found on most packages of cornmeal).
3 comments:
I like it! I just recently made cornbread that also called for buttermilk in the recipe and it was to die for. I'd be curious to see how these two recipes differ in taste.
Have you tried whole grain cornmeal too? That and experimenting with whole wheat flour would take this to a whole new level of nutrition.
Thank you so much for joining the October Fest Carnival of Super Foods! Could you include a link to the carnival in this post, please?
Katie
Plus if you are vegetarian many mixes have meat related ingredients. To make it yourself so you know what goes into your corn bread!!
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