Quaker Cornbread

[jjhunter]

From the Quaker yellow cornmeal container.

1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.

9 servings.

Comments

[acelightning]

Cornbread tastes even better if you flip the proportions of cornmeal and all-purpose flour - that is, you use more cornmeal than flour. It's a little bit more crumbly, but has more of that delicious corn flavor!

[cougars_catnip]

I make mine with buttermilk. :) So good.

[jjhunter]

Yum!

Do you eat yours with soup? I find the combination of cornbread + split pea soup or, I dunno, rosemary white bean soup with fig and walnut tapenade/pumpkin black bean soup/chili/[insert soup of your choice] deeply satisfying.

[cougars_catnip]

Absolutely. I also like it with honey for breakfast. :D

[jjhunter]

...

*drools*

*adds making cornbread to her task list for the weekend*