Basic Cornbread

Original Recipe HERE

It's always helpful to have an easy, tasty cornbread recipe in your repertoire for those nights when your main dish isn't quite enough but the refrigerator and pantry are pretty empty and you're scratching your head for a side dish.  I always have the ingredients for this on hand.

The original post didn't have a temperature listed, so I googled around to find that most cornbreads are baked between 400 and 450 degrees and for 15-20 minutes.  So monitor it closely the first time and make note of what worked for you.

If you have little ones eating this, be prepared to spend a good amount of your post-dinner clean-up wielding a dustpan while on your hands and knees under your table.  Like any cornbread, it's crumbly.  And my kids still haven't mastered the concept of "if you're eating that food item with your hands, keep it over your plate to avoid sacrificing half of it to your placement/lap/floor."

1 egg
1 cup milk [I used 2%]
1/4 cup vegetable oil
1 cup flour
1 cup cornmeal
1 teaspoon salt
2 Tablespoons sugar
1 Tablespoon baking powder

(1) Preheat oven to 400 degrees.  Grease a 9" round pan.
(2) Whisk together dry ingredients.
(3) In a separate bowl, whisk together wet ingredients.  Add to dry ingredients.
(4) Whisk gently until combined.  Pour batter into pan and ensure it is evenly distributed.
(5) Bake 15 minutes or until a knife inserted in the center comes out clean and edges are light golden brown.
(6) Cool on a drying rack.  Slice into wedges to serve.

Notes: This bread was good, but I'll research about additions like shredded cheese, chopped green chilis, garlic powder, taco seasoning, etc. to make the taste a bit more interesting.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Combine all ingredients
* Pour batter into pan

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