Classic Cornbread...Yum!

Oooh Cornbread!  Straight from the oven hot with butter.  Warmed in a bowl of milk and a drizzle of honey.  Mexican style.  Corn within and/or cheese on top.  Or maybe a sweeter version with blueberries, as a muffin.  And so on and so forth.  The varieties are endless, but unnecessary really. Though the thought of Blueberry Cornbread muffins sounds irresistible, for me, this basic cornbread recipe works perfectly, all by itself. 

It is no exaggeration to say that I have tried at least twenty different recipes for cornbread over the years, and have yet to be satisfied.  This one was a bit of a "wing-it" job and I do believe that it is the best that I have ever made.  It's moist and sweet and flavorful.  So good that it inspired me to get this blog going again.  Yes I know it has been a very long while.  Let's just say that since I last wrote an entry, my world has changed dramatically, in more ways than one.  There were big things that needed tending to in addition to the the normal everyday goings-on from the end of 2010 throughout 2011.  These include the loss of my father, going back to school to finish my degree while maintaining our business, and now "growing" a healthy baby boy that is due to arrive in June.  Ups and downs to say the least, and onto yet another chapter.  Maybe that's why it took a craving for an all-time favorite COMFORT food like Classic Cornbread to get this hobby of mine back on track. 

When I tasted this,  I just had to write it down before I forgot how I made it, and I do believe you will think it is well worth it.  Definitely a great cornbread recipe that proved itself blog-worthy, in my opinion.  Give it a shot and let me know what you think of it!

Classic Cornbread Recipe:
Printable Recipe link:  https://sites.google.com/site/bestfrommynestprintoutrecipes/classic-cornbread-recipe

1 Cup of Yellow Cornmeal

1 Cup of All Purpose Flour (I use unbleached)

3 1/2 tsp Baking Powder

1/2 Cup Sugar (for a little less sweet, feel free to adjust this to 1/3 Cup)

1 tsp Salt

2 Eggs (beaten)

1/4 Cup Oil (I used Safflower Oil, but Canola or Vegetable Oil would work fine I'm sure)

1 1/4 Cup Milk (Soymilk or Almond Milk can be used as a substitute)

Method:

1)  Preheat oven to 400% F

2)  Oil or butter a 9x7 dish

3)  Mix dry ingredients (Cornmeal through Salt), blending well.

4)  Add Eggs, Oil, and Milk to the dry mixture, mix until blended and moistened.

5)  Pour in mix and bake 15 - 20 minutes or until the top is golden brown and bounces back when pressed.