Monday, September 15, 2008

Golden Sweet Cornbread

We had Jillian and Brian with us last night! It was soooo great to have them here. We got to go for a walk and just hang out.
It was a little windy and chilly yesterday, so it seemed like a good soup day. This is what the Rach would call a "stoup"! I made beef stew with this cornbread. (Any soup will do; the soup I made wasn't all that great, and a little difficult for just a soup, so I'm not going to bother typing it out!)
The cornbread, on the other hand, is AWESOME! It's a little sweet and really great!

Golden Sweet CornbreadSubmitted by: bluegirlRated: 5 out of 5 by 830 members
Prep Time: 10 MinutesCook Time: 25 Minutes
Ready In: 35 MinutesYields: 12 servings

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1.Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2.In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3.Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.