Homemade Cornbread!

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 Cornbreadserves 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

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