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.
Ingredients
- 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
Preparation
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.
amy bakes in the 'burgh 