Old Fashioned Eating

Along with the brisket that we had for dinner, we also had cornbread. Cornbread is one of those foods that takes no time at all to make. I actually think it took me longer to find a recipe I wanted to use than it did to mix up the ingredients.

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons  baking powder
• 1 egg, lightly beaten
• 3 tablespoons vegetable oil
• 1 cup milk

1. Preheat oven to 425 degrees F.
2. Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square baking pan, with vegetable oil. Put pan in oven while it is preheating and you are mixing the cornbread batter.
3. In a mixing bowl, blend together the cornmeal, flour, salt and baking powder. Stir in the egg and about 3 T vegetable oil.
4. Add milk and mix thoroughly by hand. The consistency should be a thick, but not “doughy,” liquid.  It may be necessary to add a little more milk.
5. Pour into preheated pan and bake for 30 minutes or until slightly brown on top.
6. Let cool in pan for 30 minutes.

Related posts:

1. Pumpkin Muffins
2. Jalapeño Corn Bread
3. Pancakes