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Thanksgiving is right around the corner, so I want to share with you a recipe that I am truly thankful for–cornbread.

It’s simple, straight to the point, and very easy to make.  Time to put the corn muffin mix away.

Once you try this recipe, you will not only see how easy it is to make cornbread from scratch, but you’ll be amazed at how wonderful it taste (without all that chalkiness that the box gives).

I love-making cornbread, and this my go-to recipe for it.  I can make this in my sleep.

When this goes on the table, I have to do everything in my power to make sure that I have backup.

Since my family don’t usually cook with regular milk, this recipe tastes just as good with soy milk, or if you’re into it, rice milk as well.

And nothing can be said about the ingredients–since it’s simple and straight to the point!  I love knowing what I’m eating.

Maybe this can grace your table this Thanksgiving on top of all the yumminess you plan on having on it.

Sweet Cornbread Recipe
Recipe Type: Bread
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Spray or lightly grease a 9 inch round cake pan.
  3. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  4. Stir in egg, milk and vegetable oil until well combined.
  5. Pour batter into prepared pan.
  6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  7. Eat and enjoy!
Notes
Even though the recipe calls for 2/3 cup of sugar, I cut it down to 1/3 cup, because it’s still sweet, but not over powering sweet.

 

Do you make corn bread for Thanksgiving?  Is your recipe similar to this one?

{Don’t go yet, have you tried my Whole Wheat Pancake Recipe?}