Cooking in my little kitchen today: Homemade chili con carne and this wonderful cornbread! Yummmmmmm!
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…
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