Cornbread

Being a child of the “Baby Boom,” everything my mother made or didn’t make came from some type of box, and cornbread was no exception. I was raised thinking that there was no other way to make it.  But once I moved away from home and started learning about different foods and styles of cooking there was no slowing down or looking back.

I found that I liked a sweeter more cake-like cornbread and that the little blue box just didn’t do it for me.  I came up with this recipe after a great deal of experimenting and have used it for the last 20 years.  I hope you enjoy it!


 

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Cornbread and Honey

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Cornbread

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1/3 cup sugar

2 teaspoons baking powder

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 egg

Preheat oven to 400° and grease one 8 in. Square baking pan.

Whisk together milk, vegetable oil, and egg, in a medium size bowl.

Sift together dry ingredients and pour into wet ingredients. Combine well but do not over mix. Poor mixture into prepared baking pan and bake for 20-25 minutes.

Serve this with a little Tupelo Honey and you have pure ambrosia. This is so easy and so much better than the boxed stuff!

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