I grew up eating corn bread-it was one of my mom’s favorites! She’d bake it to go with chili or Mexican style meals, or in muffins for snacking. It wasn’t until I grew up, joined the Army and eventually moved to Alabama that I realized there were some major regional differences to cornbread!
The cornbread that I prefer is a mix of white flour and cornmeal with a touch of sweetness in it. I have found that to be pretty typical of cornbread in the North, where the bread from the South has more cornmeal and is not sweet at all.
So here is my basic cornbread recipe. This quick, easy and inexpensive recipe tastes great baked in muffins or in a pan, and is a great bread to go with soups, stews and chilis. Try it toasted with butter & jelly the next day. Mmmm~breakfast is served!
- 1C Flour
- 1C Cornmeal
- 4 TBS Sugar
- 1 TBS Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 1C Milk
- 1/4 C Oil
- Mix together all dry ingredients in one bowl.
- Beat all wet ingredients together by hand in another bowl.
- Mix wet ingredients into dry ingredients and beat by hand until just smooth.
- Pour batter into a greased 9X9 baking dish and bake at 425 for 20-25 minutes.
- Pour into muffin tins or a cast iron skillet instead of a baking dish.
- Add 12oz drained corn-regular or "fiesta" style.
- Leave out milk and add a can of creamed corn.
- Fold in 1 C cheese before baking.
- Add in 4 oz can of diced green chilies.
- Use melted butter or shortening instead of the oil.
- Substitute applesauce for the oil.
- Use skim milk for the milk.
- Use 3 egg whites instead of 2 regular eggs.
- Substitute whole wheat flour for the white flour.
- Use Splenda, brown sugar, molasses, maple syrup or honey in place of the sugar.
How do you like your cornbread?