This is classic, easy, adjustable cornbread for any occasion that calls for it.
1 cup cornmeal
1 cup flour (can use whole wheat or all purpose)
4 teaspoons baking powder
1 teaspoon salt
1/4-1/2 c sugar (can use white, brown, or mix)
2 eggs
1 cup milk or buttermilk
1/4 cup oil
Preheat oven to 350* and grease an 8x8 pan. Mix dry ingredients and wet ingredients separately and then stir until just combined (don't overmix!). Pour into the pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Spread some butter on top of the cornbread as soon as it comes out of the oven.
Can be made into cornbread muffins, simply use a muffin pan and decrease baking time to about 20 minutes, checking regularly.
The range of sugar is simply so you can adjust to your taste/purpose. I like to use about 1/3 cup of brown sugar with buttermilk because I love my cornbread with honey on it.
1 cup cornmeal
1 cup flour (can use whole wheat or all purpose)
4 teaspoons baking powder
1 teaspoon salt
1/4-1/2 c sugar (can use white, brown, or mix)
2 eggs
1 cup milk or buttermilk
1/4 cup oil
Preheat oven to 350* and grease an 8x8 pan. Mix dry ingredients and wet ingredients separately and then stir until just combined (don't overmix!). Pour into the pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Spread some butter on top of the cornbread as soon as it comes out of the oven.
Can be made into cornbread muffins, simply use a muffin pan and decrease baking time to about 20 minutes, checking regularly.
The range of sugar is simply so you can adjust to your taste/purpose. I like to use about 1/3 cup of brown sugar with buttermilk because I love my cornbread with honey on it.
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