Girls, write this one down, and keep it. You won’t find a better cornbread recipe from scratch.
They say that necessity is the mother of all inventions (or in my own words; “necessity is a mother”), and I believe it’s true. When I had a large grocery budget, I would pick up “the best” cornbread mix from the shelves, Marie Calender’s. But when cooking from scratch became a necessity, I found this recipe online that rivals my favorite mix, and wins hand’s down in the competition.
- 1.5 cups cornmeal (I picked up the cheapest bag available, I don’t think brands matter much, cornmeal is cornmeal is cornmeal, imho)
- 2.5 cups milk
- 2 cups all purpose white flour
- 1 TBSP baking soda
- 2/3 cup sugar
- 1 tsp. salt
- 2 eggs
- 1/2 cup canola oil
Preheat oven to 400*
Soak cornmeal in milk for five minutes (I like to think this is the secret trick in making this the moistest, cake-like consistency). In a separate bowl, combine dry ingredients and mix well, make a well in the center for your wet mix.
Mix eggs and oil in with cornmeal and milk, then add to well in center of dry mix. Using a wire whisk, mix all together for 5 minutes, pour into greased 9×13 glass pan. Bake for 30-40 minutes, until a toothpick inserted into center of bread comes out clean.
OR, you can do as Mother Necessity has dictated to us lately. Since we have no oven here, I ladle this mixture into a hot skillet, and make “corn cakes”. They are equally yummy, and super convenient. The girls like to eat them as pancakes, with butter and syrup. They are most excellent with chili, or bean soup. Try it, and let me know what you think.