The other day I was craving cornbread for breakfast. Since it doesn’t take that much time to make, I decided to prepare half the batter just for myself, placed it in a small 3-inch by 6-inch round mold and baked it for about 30 minutes. I also decided to do some chores until the bread was done. Then I came back, prepared my fresh cup of coffee and enjoyed a warm slice. It was my ME, MYSELF and I moment. (Oh, in case you wonder; no, I did not eat the whole thing :)
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $3.15 or .53 cents per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 6 to 8 PETITE slices
½ c. all-purpose flour (.25)
½ c. Goya Fine Yellow Corn Meal (.23)
½ tsp. salt (.05)
2 tsp. baking powder (.15)
½ c. sugar (.25)
¼ c. (or 4 tbsp.) unsalted butter at room temperature (.28)
1 egg (.16)
½ cup evaporated milk (.33)
1 tbsp. vanilla ($1.00)
1 tsp. ground ginger (.15)
¼ c. dry Craisins (.30)
Preheat oven at 350 degrees. Grease a 3-inch by 6-inch-round baking pan.
Beat butter and sugar until creamy.
Add the egg and vanilla.
In a separate bowl combine the dry ingredients; flour, corn meal, baking powder, salt.
Add the flour mixture to the dry mixture alternating with milk and ending with flour.
Pour the batter into the prepared pan.
Bake for about 20 to 30 minutes, depending on your oven, until a toothpick comes out clean.
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.