Corn bread works for me, but I really like my corn bread best. Some corn bread is really dry and crumbly - good for crumbling over chili, but not my favorite to eat. Some corn bread is really sweet and moist (think Marie Callendars) - delicious, but more of a dessert bread. My corn bread is just right - not too dry, but still crumbles a little and not too sugary, but still slightly sweet.
I found this recipe years ago on the back of the corn meal bag. Then one day, I discovered they changed the recipe to make it a sweeter corn bread. I had to work my mushy brain cells and remember the recipe! It's easy to make, easy to double, and easy to eat - LOL!
We like to have it with soup and chili, but our other favorite thing is what my mom used to make. Take a warm piece of cornbread, split it in half, butter it, and then pour maple syrup over it. Eat it with your fork for breakfast - YUM!
1 cup all-purpose flour
1 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
1/3 cup vegetable oil
Preheat oven to 450 degrees F. Spray 8" square pan with cooking spray. In large bowl, combine flour, corn meal, sugar, baking powder and salt. Whisk together. In small bowl, mix egg, milk and oil together thoroughly. Add wet ingredients all at once to dry ingredients and mix just until combined. Pour into prepared pan and bake for 20-25 minutes. Cool slightly. Best eaten warm.
Recipe can be easily doubled and baked in a 9x13 pan.
Do you like corn bread? Do you have a favorite recipe for it? Have you had it with maple syrup before?
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