My youngest son has a strange craving for this cornbread; he always wants a piece with some chocolate sauce drizzled on top! Well, I guess we all have pretty unique taste buds, huh? I haven’t tried it myself but go ahead, if you’re feeling brave! I have to say, though – this simple cornbread is so tasty it would probably be delicious served with pretty much anything.
The prep work really only takes a few minutes so you can make this any day!
Ingredients
1 cup yellow cornmeal
1 cup Gold Medal all-purpose flour
1/4 cup Domino sugar
4 tsp baking powder
1/2 tsp salt
1 cup Borden milk
1 large Eggland’s egg
1/4 cup vegetable or canola oil
Instructions:
Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate, cast iron skillet, or 8×8 casserole dish with non-stick spray (or butter for more flavor).
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the milk, egg, and oil.
Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It’s okay if there are a few lumps.
Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.
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Quick tip: This cornbread is the perfect companion to baked beans!