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