By Emmy Powell
Whether I am prepping for a holiday or just cooking a comfort meal, bread is always a component of the meal.
A classic go to is… Cornbread!
It is a winter favorite but growing up we always ate it year-round. It is a classic comfort food that you can eat no matter the temperature is outside.
A combo that cannot be beat is chili and cornbread, right?
For Cornbread, you will need…
1 1/2 cups yellow cornmeal
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 cornmeal 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.
In a separate bowl, combine the eggs, milk and oil. I like to whisk this together so I know it is well combined.
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.
Pour the batter into a greased pan. My dad always uses cast iron, 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.
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 enjoy this nostalgic recipe. From all of us at Texas Table Top, enjoy!