No need to ever buy those little boxes of "quickie" cornbread mix! Why? Because homemade corn bread really is so easy & quick. How easy? Well, if you know how to make pancakes...
Yep, that easy.
- 1 TBSp Butter (to grease the pan)
- 1 cup AP Flour
- 3/4 cup Cornmeal
- 3 TBSp Sugar
- 2 & 1/2 tsp Baking Powder
- 3/4 tsp Salt (I use Kosher Salt)
- 2 Eggs, beaten
- 1 cup Milk
- 1/4 cup Canola Oil
Preheat oven to 400 degrees. Grease a 9" round cake pan or a round, cast iron pan
In a medium bowl, mix together the flour, cornmeal, sugar, baking powder & salt. Create a "well", a hole in the middle of the dry mixture. Set aside.
In a small bowl, I like to use a batter bowl with a spout, whisk together the eggs, milk & oil. Pour the entire egg/wet mixture into the flour/dry mixture "well" & combine it until it's wet... kind of like the consistency of pancake batter (see, I told you!) without the lumps.
Pour the corn bread batter into the pre-greased pan. Bake for 15-20 minutes, until a toothpick inserted into the middle comes out clean.
This quick bread is yummy enough to eat on it's own (drizzle some honey over it... yummm) or as a side to dinner. This will become a fast favorite at all of your summer BBQs & I think forever :)
*Lishie tips- This batter is versatile too... If you LOVE corn, add 1/2 cup of corn kernels by folding them into the mixture at the end before baking. You can also use it for corn muffins! Just line muffin tins with paper, fill halfway. Or for corn dogs!!... Just add 1/2 seltzer & cut the milk in half.