Saturday, March 16, 2013

My Favorite Cornbread Recipe

I have tried several cornbread recipes through the years, but this is my favorite, go to recipe.
It's on the back of this box.
Always yummy, even with the crack on top.
2 slices for Hubby tonight.
My piece buttered & ready to enjoy with leftover beans.
Sorry for the blurry picture. Maybe it was the steam on the lens from the hot cornbread!

Quaker Easy Cornbread
1-1/4 cups all-purpose flour
3/4 cup Quaker enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.

Hope you enjoy trying the recipe!

I'm linking with . . .


Vee said...

Now Carol, if you'll use that same recipe and change your method just a titch, you'll come out with killer cornbread. Have you ever tried using a very hot skillet? Just sayin'! Brenda at Coffee Tea Books and Me shared this once. I'll send you the link if you'd like.

Anonymous said...

That's the one I always use, too. I have several recipes (including one made with buttermilk and one with corn in it) but Quakers is my fave.
I like to put a little oil in my cast iron skillet and heat it in the oven before putting the cornbread mixture in. It gives it a crunchy goodness on the bottom.
Oh, pooh. Now you made me hungry. :)

Nanna said...

Brenda's right! a hot skillet makes the difference, my mom always had the skillet hot, poured a little oil in then lightly dusted with cornmeal then poured in the batter, this made it have a wonderful crunch on the edges oh goodness I'm about to have to make cornbread for breakfast lol!

Sue said...

Cornbread!! one of my favorite breads, goes great with anything! thanks for sharing. Enjoy your day.