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Cornbread
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Description
The only rule in my kitchen is “Make it from scratch, and make it your own.” This is a simple cornbread recipe. I prefer to make it ‘my own’ by lining the 9×9 pan with parchment paper. This makes a huge difference where moisture is concerned.
Ingredients
- 1-½ cup Cornmeal
- 1-¼ cup Milk
- 1 Tablespoon Vinegar
- 1 whole Egg
- ½ cups All-purpose Flour
- 1-½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Preparation
Place cornmeal and wet ingredients in a bowl to soak.
In a separate bowl, add and mix dry ingredients.
Add the dry ingredients to the bowl with the wet ingredients and mix with a spoon. Do not over mix. (The batter will be thick).
Place in a 9×9 pan (preferably lined with parchment paper). Cook at 350F for about 15-20 minutes, depending on your oven.
Best served warm and fresh. We eat ours with Roger’s Golden syrup or honey and butter.
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