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Cornbread

by on October 12, 2010 in Breads, Cornbreads October 12, 2010 BreadsCornbreads
See post on RaeRae’s site!
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Level: Easy

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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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