Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2-4 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 eggs, beaten
• 1 cup milk
• 1/4 cup cooking oil (we use canola)

Method

• Preheat the oven to 425° F; grease an 8x8 or 9x9 inch baking pan.
• Mix together the flour, cornmeal, baking powder, salt, and sugar in a bowl. Make a well in the centre of the dry mixture and set aside.
• In a separate container, mix the eggs, milk, and oil. Add the wet ingredients all at once to the dry ingredients and stir until just moistened.
• Add the batter to the baking pan and bake for 20-25 minutes or until a toothpick/knife inserted comes out clean.

Notes

This recipe isn't really anything special, but it's the go-to recipe my family uses for cornbread. It comes from the Better Homes and Gardens 11th edition New Cookbook, and it's the only recipe we actually use from it (we also use the waffle one sometimes, apparently).