Making Cornbread is a no brainer. Everyone have their own family recipe. It cooks in no time. I am using basic ingredients in my recipe today, however, I enhanced flavors with peanut oil, evaporated milk and cinnamon. I also have another recipe where I use cream of corn.
When I want it more dessert like, I use coconut milk, honey, cranberries, cinnamon, ginger and fresh nutmeg. Crazy right? Yeah but I love it. (I am a sweet girl). Then, like if that isn’t enough, I drizzle honey on top, smile!
Approximate Prep and Cooking Time: 30 to 35 minutes
Approximate Cost: $3.16 or .35 cents a piece
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 cup fine Goya yellow cornmeal (.45)
1 cup all-purpose flour (.50)
2/3 cup sugar (.40)
2 teaspoons baking powder (.15)
1 teaspoon Kosher salt (.10)
1/2 cup evaporated milk (.55)
1 large eggs (.16)
1/3 cup peanut oil (.65)
1 tsp. cinnamon (.20)
Preheat oven to 400°F. Butter a 9” baking mold.
1. In a medium bowl, whisk together your dry ingredients: cornmeal, flour, sugar, baking powder and salt. In a separate medium bowl, whisk together milk, eggs and peanut oil. Pour wet ingredients into the bowl with dry ingredients and whisk until completely combined, however, do not over mix.
2. Pour cornbread batter into the prepared cake pan and place in oven.
Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let it cool in pan for 5 minutes, then carefully turn out to a wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again and don’t forget to load them with real butter, not nasty margarine, smile.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.