Being from the South, I like really good cornbread (not too sweet). It's easy to whip up, all of the ingredients are generally on-hand, and it's a perfect companion to homemade chili or Campbell's Tomato Soup. The key to moist cornbread is letting it sit for 20 minutes after it's all mixed up. The cornmeal has time to absorb the wet ingredients, and it will bake up SO MOIST!
Here's the recipe:
Ingredients:
1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 4 teaspoons baking powder | 3/4 teaspoon salt 1 cup milk 2 eggs 1/4 cup butter, melted |
Directions:
| 1. | In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Rest for 20 minutes. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done. |
No comments:
Post a Comment