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

Printable Recipe

By Paula Davis, Island Born and Bred, A Collection of Harkers Island

• 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.