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Southern Side: Cornbread



Last week, when my older brother was in town, he requested ribs and cornbread for dinner. I had to work late so the entire dinner was left to my dad to prepare. My dad does a great job, but in my opinion, he takes a little too much help from the store, and didn't make the cornbread. Now, I'm curious to test out cornbread recipes, so I've decided to make some as a side dish for Easter dinner tomorrow. An excellent all-American, quintessentially Southern side dish, cornbread (or cornbread muffins) pairs wonderfully with ham, chili, and fried chicken. To add the recipe to your collection please read more



Cornbread
From Very Best Baking

1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup yellow corn meal (suggested brand: Albers)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted

  1. Preheat oven to 350° F. Grease an 8-inch square baking pan.
  2. Combine flour, sugar, cornmeal, baking powder and salt in a medium bow.
  3. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well.
  4. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
  5. Bake for 35 minutes or until wooden pick inserted in center comes out clean.

Serves 12.

For Muffins: Spoon batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

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