Wednesday, February 18, 2009

Bread 'n butter

I make this delicious corn bread about every week. It makes a great side dish or snack. My family loves it topped with butter and honey. One thing you must remember: Don't overbake! Just a couple of minutes will make the difference between moist and dry.

THE RECIPE:

1 c. flour
3/4 c. cornmeal
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 Tbsp. butter
2 eggs
1 c. milk
1/4 c. cooking oil or melted butter

In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt; set aside. Add 2 tablespoons butter to 9-inch round baking pan. Place in 400-degree oven until butter melts. Meanwhile, in small bowl, combine eggs, milk and oil. Add mixture to dry ingredients and stir just until moistened. Remove pan from oven and swirl butter to coat. Pour in batter, then bake for 15 to 18 minutes at 400 degrees, or until toothpick inserted near center comes out mostly clean.

1 comment:

PheMom said...

Seriously, if you make this every week, then it is cornbread I have to try. I love cornbread, but am consistently disappointed. It really looks yummy!