This weekend my Mom made Chili soup again. Now I know we already blogged about that recipe, but we didn't tell you about our cornbread. This is such a treat to dip into the chili soup--try it!
Ingredients:
1 cup of corn meal
1 cup of flour
1/4 cup and 2 tsp. of sugar
3 tsp. of baking powder
1 tsp. of salt
1/4 cup of canola oil
1 cup of buttermilk
1 egg beaten
1/4 cup of shredded cheddar
Prep:
Pre-heat oven to 425 degrees
Grease 13 X 9 pan.
Recipe:
Combine all of your dry ingredients. Mix egg, oil and milk together and then add your dry ingredients to this mixture. Stir completely.
Pour into your prepared pan. Sprinkle the top of the mixture with cheddar cheese.
Bake for 15-18 minutes. Use the toothpick test*.
Cut into squares.
Enjoy!
*Place a toothpick into the center of the pan, when you pull it out it should come out clean- if there's still some batter left on the toothpick-leave the cornbread in for another 3-5 minutes and test is again.
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