By Kelly Bogard

Happy New Year everyone!  I hope that the first few days of  2014 have been good for you.  Things are finally starting to slow down around my house, and we are settling in for winter.  The nip in the air is becoming more frequent, and even though most Texans prefer warmer weather, the month or two break from the heat is much appreciated as well.

Not surprisingly, one of my most favorite things to do in the winter is bake.  It’s all about comfort foods when it gets cold outside.  Now, I don’t know if I have ever shared this with you, but I am a huge college football fan.  In fact, my favorite team played on New Year’s Eve.  We invited some friends over to watch the game and for a big bowl of chili.  And what goes better with chili than a nice batch of cornbread?

For Cornbread, you will need…Back to Basics: Cornbread
1 1/2 cups yellow corn meal
1/2 cup flour
1 tbsp. sugar
1 tbsp. baking powder
2 eggs, beaten
1 cup milk
1/4 cup vegetable oil

This is a simple and versatile recipe.  You can add peppers or take out the sugar depending on your taste. Want it fluffier? Switch the recipe to 1 cup corn meal and 1 cup flour. You can take this simple recipe and make it your own very easily.

First things, first. Preheat your oven to 400 degrees. Now combine all of the dry ingredients in one bowl, mixing well.
Back to Basics: Cornbread

In a separate bowl, combine the eggs, milk and oil. I like to whisk this together so I know it is well combined.
Back to Basics: Cornbread

Stir the wet ingredients into the dry ingredients. Do this just enough to get the entire mixture wet and remove any lumps. Be careful not to over mix as it will cause the bread not to rise as much.
Back to Basics: Cornbread

Pour the batter into a greased pan. I like to use an hexagonal pan I got from my great grandmother, but a pie plate or 8×8 baking dish will work, too. Bake for 20 to 25 minutes or until the center is set. Serve warm.
Back to Basics: Cornbread

As with many other recipes, there are several different ways to make cornbread. There also are any number of things it is eaten with. Point is, it is warm, filling and made with love. I hope you have time to slow down in the coming weeks and take some time to snuggle in for our brief, but chilly winter in Texas. From all of us at Texas Table Top, enjoy!

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Recipe: Back to Basics: Cornbread

Summary: Warm, moist and crumbly add on to any soup, stew or chili

Ingredients

Back to Basics: Cornbread

  • 1 1/2 cups yellow corn meal
  • 1/2 cup flour
  • 1 tbsp. sugar
  • 1 tbsp. baking powder
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 cup vegetable oil

Instructions

  • Preheat oven to 400 degrees F.
  • Mix together the dry ingredients in a large bowl. Set aside.
  • Whisk together the eggs, milk and oil.
  • Stir the wet ingredients into the dry ingredients until everything is wet. Be careful not to over stir.
  • Pour the mixture into a greased pan.
  • Bake in the oven for 20 to 25 minutes, or until the center is set.

Prep time (duration): 0 hour(s), 5 minutes

Baking time (duration): 0 hour(s), 20-25 minutes

Number of servings (yield): 6-8

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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