06 December 2010

Corn Bread

Previously to making this basic cornbread recipe, I was a Jiffy girl. You know those little boxes of Jiffy muffin mix that are really cheap? The ones usually found at the bottom shelf of the grocery store? Yup, I use to think those were the bomb. Quick. Easy. Cheap. And I thought they tasted great. Until I made this recipe and realized how quick, how easy, how cheap, and how great it tasted. Sorry Jiffy, I'm not sure when I'll be seeing you again.

I made served this with my black bean soup and it was perfect with it. For leftovers I poured the soup over cornbread, heated it, and then mashed it all up for a super thick and textured soup.

Baked Cornbread
  • 1 cup corn meal
  • 1 cup flour
  • 1 tsp salt
  • 3 tbsp baking powder
  • 3 heaping tbsp sugar
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil
  1. Preheat oven to 400 degrees.
  2. Mix corn meal, flour, salt, baking powder and sugar together.
  3. Beat eggs; add milk and oil. Combine with dry ingredients and mix well.
  4. Pour into a 8 inch square pan for 20 minutes.

1 comment :

  1. Love cornbread! I also was a Jiffy girl until I made it "from scratch" - definitely so easy and cheap!