may 19, 2016

corn bread

Don’t get me wrong, I like cornbread. I’m just not obsessed with it–I’ll eat it but I won’t devour it or fight for the last piece or anything like that.  My major problem with it is if it’s too sweet or too dry–the result becomes a bit cloying for my tastes. This recipe doesn’t have those problems: it is fluffy, moist, and not at all sugary. That’s a good thing because there are so many foods that corn bread goes really well with–butter for one (guilty pleasure!), but chili, barbecue chicken, and huevos rancheros also come to mind.

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Corn Bread
  • ½ cup cornmeal
  • 1½ cups flour
  • scant ⅔ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup oil
  • 2 tablespoons olive oil
  • 2 eggs, beaten
  • 1¼ cup milk
  1. Combine all dry ingredients.
  2. Add oil, butter, eggs, and milk at once. Stir until just mixed (it will be runny).
  3. Bake in an 8” square pan at 350 degrees for about 35 minutes. Cut into squares and serve. NOTE: Double this exact recipe for a larger rectangular pan.


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