Mike made an enormous pot of chili today and asked that I bake him some homemade cornbread to go along with it. I’ve probably made homemade cornbread a million times before, but have never blogged it until today.
Cornbread is actually very easy to make, requiring just a few bowls, a spoon, and a pan. If you’re a beginning baker, I’d actually recommend trying this cornbread recipe, which comes from the Better Homes & Gardens Cookbook but has a bit of a sweet twist. My Aunt Liz always added vanilla extract to cornbread, so that’s what I do as well. Just a few teaspoons adds a nice dimension of sweetness.
- 1 cup yellow cornmeal
- 1 cup flour
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
Preheat oven to 425 degrees. Lightly grease the bottom and halfway up the sides of an 8 x 8 square pan.
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt; make a well in the center.
In a large glass measuring cup, combine milk, vegetable oil, eggs, and vanilla extract. Pour all at once into the well in the dry mixture and stir until just combined; batter will be a bit lumpy.
Pour batter into prepared pan and bake for 25 minutes, until top is golden brown. Remove from oven and cool in pan, or serve warm.