TWO recipes in one day – can you believe it?!
I’ll give you a moment to recover from your shock.
This is one of those crap-I-forgot-to-look-up-a-good-cornbread-recipe-to-go-with-my-chili-and-now-I-have-to-resort-to-scrounging-around-in-my-pantry-to-see-if-there-are-any-recipes-on-the-bag-of-flour-or-something recipes. I discovered it quite by accident when I was in the middle of the aforementioned situation and found a cornbread recipe on the side of the Clabber Girl Double Acting Baking Powder can. Hallelujah! It saved my chili.
I should mention here that JW does not like cornbread [Are we sensing a pattern here? Do you see what I have to live with?]. I have made this numerous times in the past year or so, knowing full well that I would be the only one eating it. Two squares would be eaten and the rest would go into the trash.
This week, however, JW said he might try a piece. I told him he should, that he just might like it. So he was brave and tore off a corner and stuck it in his mouth.
And do you know… that boy ate TWO pieces of this cornbread that he had supposedly “not liked” every other time I had made it before.
Heaven help me.
So here it is. It’s slightly sweet. Not so sweet you feel like you’re eating cake, but sweet enough to make you want “just a bit more.” Enjoy. And if you live with a die-hard cornbread hater, ask them to try just a small piece and see what happens.
Golden Corn Bread (thank you Clabber Girl)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1 egg
- 1 cup milk
- 1/4 cup oil or shortening, softened
Sift together dry ingredients into bowl. Add egg, milk, and shortening. Stir or whisk together until smooth. Do not overbeat. Bake in greased 8-inch square pan or greased muffin pans in hot oven (425 degrees). Serve warm with butter or covered with creamed chicken, fish or meat.
I would have taken out that last sentence but I found it charmingly funny.