Tuesday, January 10, 2012
Golden Sweet Cornbread
Chay is not a fan of cornbread because he thinks it's too dry. Well this recipe takes cornbread to a whole new level. It is moist and delicious. I grabbed this from my friend Emily. She made it once for me and all I could say was "This is like corncake not cornbread."
1 cup all purpose flour
1 cup cornmeal
2/3 cup white sugar
3 1/2 teaspoons baking powder
1 tsp salt
1 cup milk
1/3 vegetable oil
1. Preheat oven to 400 degrees. Spray or lightly greese 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, and oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20-25 minutes or until toothpick comes out clean. DO NOT OVER BAKE.
The key is to make sure you take it out of oven slightly before it looks done.