Just about everyone loves cornbread, and especially me. Cornbread is one of the few exceptions to my general preference for making most dishes from scratch – I usually go for Jiffy cornbread mix. But last night, the store was out of Jiffy mix, so I had to get creative with cornmeal. I based this cornbread on the recipe that was on the Quaker cornmeal container. It turned out a bit dry, so in the recipe below I’ve added a tad more milk and some honey to add a little extra flavor.
This is a very easy cornbread recipe using simple ingredients such as flour, milk, corn meal and eggs.
Homemade Cornbread – serves 8-10
1 1/4 c All Purpose Flour
3/4 c Cornmeal
1/4 c Granulated Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 1/4 c Skim Milk
1/4 c Vegetable Oil
1 Egg, beaten
3 tbsp Honey
Preheat oven to 400°F. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add milk, oil, egg, and honey and mix well. Pour mixture into a greased glass baking dish (approximately 8″ or 9″ square). Bake for 25 minutes, or until a toothpick inserted into the bread comes out clean. Cool for a few minutes before cutting and serving.
Nutrition Information (Approximate Values): 250 Calories, 7g Fat, 4g Protein, 30g Carbohydrates, 1.5g Fiber