Thursday, May 6, 2010
Yee-Ha! Sweet Cornbread!Print this post
Funny thing that prompted the making of some sweet cornbread the other night. I had looked over at my calendar and it said "May 6 - Jeff Haynie's Birthday", and I thought to myself, "Oh no! I forgot! I'll make some cornbread and bring it into work tomorrow morning!" I work with Jeff, and he's from the south so he loves a good cornbread. So I quickly went online and found a really easy one on All Recipes, and whipped it up in under an hour! Then it suddenly occurred to me that wait a minute...didn't we JUST celebreate Mr. Haynie's birthday a few months ago? OH MY GARSH, WE DID! And we even had pie, I mean, how could I forget??
So, my co-workers got to reap the benefits of my freak-out, and I brought it into work the next day along with some honey to drizzle on top after it was heated. SO GOOD. It's a pretty light recipe, and you only have to use one bowl! If I had a cast iron skillet I would find a recipe for that method, but I didn't so this was just fine. Right out of the oven it was pretty heavenly. Top with butter or honey or both!
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. 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. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Wait a few minutes before cutting, but it really is the best when it's still warm. Enjoy!