Monday, September 30, 2013


I love cornbread but I've never actually made it besides from a box ...I know...

Hopefully you get over the horror of my admission. This time, since we were having guests, I decided I wanted to make them from scratch. Which made me think of this: 

But, whatever, this is me and this is how I roll (when I'm not being lazy).

It took me awhile to find a recipe that didn't require me to make a hole in the dough (seriously, that's a direction and, remember, I am lazy). I finally found this one that was simple to follow.

The coloring of the cornbread was less yellow than I'm used to seeing but they tasted just fine. They were also very dense so don't try to bite off more than you chew (sorry).


1 cup flour
1/2 teaspoon salt
4 teaspoons baking powder
1 cup cornmeal
1 beaten egg
1/3 cup canola oil
1/3 cup sugar
1 1/4 cup 2% milk

Preheat oven to 425.

Beat egg and set aside. In a medium bowl, mix together flour, salt, baking powder and cornmeal. In a large bowl mix oil and sugar. Add egg and milk. Add dry ingredients and stir only enough to combine. Fill a greased and floured 8 x 8 pan and bake for 30 minutes. Let sit in pan for 5 minutes before cutting.

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