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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 9 |
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I love corn bread with chili - especially my Meatless Chili! This is definitely a northern cornbread, as it is slightly sweet. Ingredients:
1 cup unbleached all-purpose flour |
1 cup stone ground cornmeal |
4 tablespoons sugar |
1 tablespoon aluminum-free baking powder |
1/2 teaspoon salt |
2 eggs, beaten |
1 cup milk |
1/4 cup butter, melted or 1/4 cup canola oil |
Directions:
1. Preheat oven to 425°F; grease bottom & sides of a 9x9x2-inch or 8x8x2-inch baking pan, set aside.
2. In a medium mixing bowl stir together the dry ingredients.
3. Make a well in the center of the dry mixture, set aside.
4. In another bowl combine the eggs, milk, and oil.
5. Add egg mixture all at once to dry mixture.
6. Stir just till moistened.
7. Spoon batter into pan.
8. Bake for 20-25 minutes, till a toothpick inserted near center comes out clean.
9. Cool on a wire rack.
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