Well, for now, that is.
I’ve been searching high and low for a go-to cornbread recipe.
Yeah, I know what you are thinking, all she ever talks about is cornbread!
Get used to it.
I’ll admit it. I’ve baked some nasty corn bread in my day. Ask my roomies, and they’ll probably tell you the time I forgot the eggs, and we ate bricks of corn with our beans.
The key is the recipe, but I’m pretty picky with my cornbread.
I’m no southern bell when it comes to the flavor, texture, and sweetness of my cornbread.
I like things sweet! Real sweet. Preferably, in the form of maple syrup, honey, granulated sugar, brown sugar, or turbinado sugar (raw sugar).
Don’t you dare pull a fast one on me, and throw jalapeno or chunks of cheddar cheese in my bread.
Wait…actually, that sounds spectacular, so maybe we’ll give that a shot sometime.
For now, just a simple piece of sweet golden crumbly goodness to go along with my bowl of chili, please.
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
1-2 tablespoons of pure maple syrup (optional)
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a your handy cast iron skillet, or 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Don’t have to mix too much, here!
Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Optional: While bread is still warm, poke even distributed holes throughout, and pour maple syrup on top.