Tuesday, January 13, 2009

Cornbread Recipe

Nothing goes quite so well with a big pot of beans as cornbread.

I know alot of people make their cornbread from a mix, but there's really no reason to with a recipe as easy as this. Just in case you think you need a mix, though, I'm also adding my version of this recipe as a mix...all you do is add oil and water.

1/2 c oil
2 medium eggs
1 c milk (or buttermilk)
1 t salt
2 T sugar (a little more if you like a sweeter cornbread)
1 t soda
3/4 c cornmeal
1 c flour

Add all ingredients in a bowl and stir. Pour into a cast iron pan (if you have one) sprayed with non-stick cooking spray or into a square casserole dish. Bake at 375-400 (med-hot oven) for about 20 minutes. The cornbread will be perfectly browned and if you insert a knife or toothpick into the center it will come out clean. You can also use this recipe for muffins. They will bake at the same temperature but will not take as long to bake.

Cornbread Mix for busy days

Soy flour is the substitution for the eggs in this recipe. You can make this substitution in any baking recipe that calls for eggs by using 1 T soy flour + 1T water=1 egg.

2 T soy flour
1/3 c powdered milk or powdered buttermilk
1 t salt
2 T sugar
1 t soda
3/4 cornmeal
1 c flour

Just add 1/2 c oil and 1 c + 2T water to mix and bake 400 degrees for 20 minutes!
A frugal, tasty cornbread in minutes!


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