January 15, 2008

sweet cornbread

whenever i make soup, i like to make either buscuits or cornbread. during the time when we didn't have a printer i wrote out every recipe and this sweet cornbread is one of them. i can't remember which site i found it on, so i can't give the thank yous i should. i made them tonight to go with my roasted fall vegetable soup. it goes great with the soup and is exceptional with chilli. the next time i make it i think i'll add an extra egg to it in hopes that the end result isn't so crumbly.
sweet cornbread
1 cup all purpose flour
1 cup cornmeal
5 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup whole milk
1/3 cup canola oil
1 egg, lightly beaten
preheat oven to 400F. lightly grease an 8 or 9" square pan, or line a muffin pan- set aside.
whisk dry ingredients and form a well in the centre and add milk, oil, and egg. stir until just combined- small bits of flour is okay.
pour batter into prepared pan or muffin tin and bake 24-30 mins for square pan, 15-18 minutes for muffins, or until slightly brown and knife inserted into the centre comes out clean. best served on the day they're baked.

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