Easy Sweet CornBread
Almost every region of the United States has their own culinary tradition for the "proper" way to make bread from cornmeal. Sweet or savory, moist or dry, light or dense, there is no right or wrong way to make corn bread--just different preferences influenced by the culture and geography.
Here's a recipe for a basic sweet cornbread we love at Carriage House Farm.
¾ cup fine cornmeal
1 ¼ cup all-purpose flower
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil, drippings, or other
Preheat oven to 400˚F
Grease pan, round or square (small or medium-sized). Mix all dry ingredients in a large bowl. In a separate bowl, lightly beat egg, then add milk and vegetable oil (or alternate fat) and beat until combined. Add egg/milk/oil mixture to the dry ingredient and mix together until just combined into a batter--though there's little chance of making "tough" cornbread through over-mixing. Pour batter into pan. Place in oven and bake for 20 to 25 minutes.
Serve warm. Can be served with chili or with butter and maple syrup.
Note: If you have a recipe you love for a different kind of cornbread, please share in the comments. If you wouldn't mind also sharing where your recipe came from--either geographical or familial provenance--we'd love that too!