Monday, November 12, 2012

Yellow Country Cornbread

Ok. If you are from the South or have ever visited, you know there is good cornbread, bad cornbread, and GREAT cornbread. This cornbread falls into the GREAT category. Although it is simple at it roots, it is the perfect base for your heart's desire. If you want Mexican-style, throw in some chopped peppers, cheddar, and kernel corn. However, I just love this classic. I sometimes make it as muffins for brunch or entertaining and always get rave reviews. Tonight this was simply as a deliciously moist bread and the leftovers will be used for a different recipe later this week --- you will have to come back to see what it morphs into. With this recipe in your pocket, you will NEVER say you don't have enough time to make a quick bread.

Preheat Oven Temperature: 425 degrees

Ingredients:
1 1/3 Cup Self-Rising Yellow Corn Meal (Tenda-Bake brand)
2 Tablespoons Sugar
1/4 Cup Vegetable Oil
3/4 Cup Whole Milk
1 Egg, beaten

1. Spray a 6x8 glass baking dish with non-stick spray. You need to use a glass baking dish to ensure browning of the bottom.
2. In a large measuring cup (4 cup), combine the corn meal and sugar.
3. Add the oil, milk, and egg to the corn meal mixture and stir well to combine.
4. Allow the mixture to sit at room temperature for 5 minutes to thicken. Do not disturb it during this time.
5. Pour into your prepared dish and place in the preheated oven.
6. Bake for 20-25 minutes or until the top is golden brown.
7. Allow to cool for 5 minutes and then enjoy!


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