Monday, December 7, 2015

Easy Cornbread

Sure, it's easy to buy one of those boxed mixes, but nothing beats a pan of homemade cornbread! And it's easy to do, too. And inexpensive. If you've stocked your pantry with the basics, like cornmeal, flour, baking powder... then it will cost you very, very little.

You can make cornbread with buttermilk or regular milk and you only have to adjust the leavening agents. With regular milk, use baking powder and/or eggs and with buttermilk, add baking soda. You only need to remember the number "1" then "2" when making cornbread and you'll remember the ingredients.

  • 1 cup of flour
  • 1 cup of cornmeal
  • 1 teaspoon of salt
  • 1 teaspoon of sugar (you can increase this if you like sweet cornbread)
  • 1 teaspoon of baking powder
  • 2 eggs
  • 2 Tablespoons of oil
  • Milk or buttermilk, about a cup

Or... 3 eggs and no baking powder, or 2 teaspoons of baking powder and one egg, or 3 teaspoons of baking powder and no eggs. Cornbread with no eggs makes a more crumbly bread, but it's good, anyway.

If you want to use buttermilk, add 1 teaspoon of baking soda to the dry ingredients.

Mix all of the dry ingredients together very well, then beat the eggs in the oil and add them. Add milk a little at a time, stirring, until the mixture is not too thin, but pourable with a little help. Oil a pan lightly and add the mixture. Bake at 400 degrees for 20 to 30 minutes, until the top is lightly browned.

No comments:

Post a Comment