Thursday, July 22, 2010


I am usually not a big fan of cornbread (hush puppies, gag) but I really like this recipe, it's more of a corn cake then the really dense, grainy cornbread. A little story though:

I made this to go with my white chili on a Sunday. My sister and her boyfriend were over so it was a nice big family Sunday supper. When my sister got there we got to talking and giggling. The timer beeped for the cornbread and I noticed it didn't look like it usually did. I cut into it and something was definitely not right. The top half was cooked but the bottom half was ookey. Before anyone else tasted it I looked at the recipe again and realized I forgot to add the flour! Not a good idea, make sure to add all the ingredients, it really is good if you'll do that!

1 3/4 c flour
3/4 c cornmeal
1 1/2 tsp salt
2 tsp baking powder
3/4 c sugar
1 1/2 evaporated milk (1 can)
2 eggs
1/2 c oil

In mixing bowl combine flour, cornmeal, salt, baking powder, and sugar. In separate bowl beat together evaporated milk, eggs, and oil. Add wet mixture to dry mixture, stirring only enough to blend. Pour into a greased 8x8 banking dish and bake at 350 for 30 mins or until edges are just brown. Serve with butter and/or honey.

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