We all love cornbread. You can vary the flour/cornmeal ratio a bit and use buttermilk, yogurt or plain milk. When my eldest was a child, she would happily break up chunks of leftover cornbread into a bowl, cover with milk and heat it up for breakfast the next morning. Or if you have chickens they will go bananas for leftover cornbread! You can also use leftovers to make cornbread stuffing, of course.
- 1 cup cornmeal
- 1 cup flour (can be part whole wheat)
- 4 tsp. baking powder
- 1/2 tsp. salt
- 2 Tbsp. brown sugar
- 1/2 cup dry milk (optional)
- 2 eggs
- 1 cup milk
- 1/4 cup oil or melted shortening or margarine or bacon grease
Preheat oven to 400.
Mix together cornmeal, flour, baking powder, salt, brown sugar, and dry milk. In a small bowl or measuring pitcher, mix together eggs, milk, and melted shortening. Add the wet ingredients to the dry and stir just until moistened.
Pour into a greased 9x9 pan and bake 25 minutes.