In my last entry we discussed my slow cooker chili, and I mentioned that I am always sure to serve it with a nice, thick piece of cornbread. Today the cornbread is the star!
I love to make this recipe, my husband is a huge fan of cornbread and it can tend to be a southern thing. It’s great with so much though, last Thanksgiving I made it with our dinner. I think I mentioned before that my old friend through many years came to join us for the Holiday, and she had brought her new boyfriend for us to meet. Out of all the things I made for Thanksgiving, he claimed this to be his favorite. It’s sweet cornbread, and nice and thick, but not too heavy. Sometimes I make it as cornbread muffins too, to switch it up a bit. No matter how you serve it, it’s sure to be a hit!
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/3 cup white granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon salt
- 3 and 1/2 teaspoons baking powder
- 1 large egg
- 1 heaping cup of milk (let a little spill over the edge)
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
|First preheat your oven to 400 degrees, then spray or lightly grease your dish.
I typically use an 8×8 glass square casserole dish.
In a medium bowl, first combine all the dry ingredients.
|Add your milk and vegetable oil and stir.|
|Then add the egg and vanilla extract.|
|Your bread will come out nice and golden. Let cool for a few minutes.|
|Once cooled, it’s ready to serve!|