19 August 2012

{food} lightnin' cornbread

It's cornbread. Good with homemade chili, slices of ripe peach, or alone, with a tiny slab of melted butter.

A kid favorite. I remember eating it with soup as a young thing. It was also good next to chunky applesauce.

This is a family recipe. It really doesn't get better than this for me, although I've tried fancy recipes with jalapenos and corn kernels. This is simple and really really good. Takes but five minutes to throw together.
Now, my Grandma, back in the day of cream on blueberries and butter in cookies {before she and Gramps decided to healthify their diet} would have made this with 2 cups of white flour and white sugar, not brown. Feel free to do that too, but just know that the whole wheat flour and brown sugar in this recipe give it such a nice dark rich chewy homey feel -- you'd love it.

Lightnin' Cornbread

thanks to my Grandma's kitchen

2 cups coarse cornmeal
1 cup white flour
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp salt
2 tbsp baking powder
2 eggs
2 cups milk
1/2 cup vegetable oil

Sift together dry ingredients in a medium bowl. Combine eggs, milk and oil and then add to dry ingredients. Stir until just combined. Bake in a greased 11x13 baking dish at 425 degrees for 25-35 minutes. Test with a toothpick to see if it is baked through.

Note: this recipe can be divided in half to fill an 8x8 dish.