- 2 medium eggs
- 1-1/4 cups milk
- 1/4 cup oil or melted margarine
- 1-1/2 cups cornmeal
- 3/4 cup flour
- 1 tablespoon baking powder (3
teaspoons)
- 1 teaspoon salt
- 2 tablespoons sugar
First get out your favorite large bowl.
Crack the eggs into it. Pour in the milk and
the oil or margarine. Mix this up until it
is emulsified nicely (that means blended up
really well). Dump in the cornmeal, flour,
baking powder, salt and sugar. Use a whisk
or a spoon and a strong arm to mix this all
up until it is quite smooth. Turn the batter
into a round, oiled 9-inch pan, or an oiled
8-inch square pan. You could also use a
large iron skillet if you liked. Bake the
cornbread at 400° for about 30 minutes,
maybe a smidgen more. Remove it from the
oven and allow it to cool for a few minutes
before cutting it into wedges. I usually cut
12 wedges, but you could cut 8 just as
easily. This is a sturdy southern cornbread.
The flavor is hearty and delicious. Serve
with chili and stews or cooked beans for a
nice meal.
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