Well, now that Thanksgiving is over and just about all of the leftovers are gone, TRB finally has a chance to sit down and share a recipe for some of the most delicious corn bread she’s sampled in a while (and, no, it’s not just because she made it!)
If you keep up with The Rescue Baker blog, you know that TRB scours countless magazines and Web sites in search of the best quick and easy recipes. Over the years, she’s collected quite a few for corn bread – some savory and some sweet — but none that quite hit the spot like this one. The funniest part, perhaps, is that TRB actually found this recipe on the back of the corn meal bag — and with some minor adjustments, of course — it turned out great.
So, if your corn bread was dry or soggy this year — or if you didn’t have a chance to bake any for your feast — here’s a great recipe to try over the coming weeks. Make it for a holiday breakfast or brunch; it’s quick and easy, and you won’t be disappointed.
Good Ol’ Fashioned Corn Bread
1 cup corn meal
1 cup all purpose flour
1/2 cup granulated sugar
3 tsp baking powder
1 tsp kosher salt
1/2 cup vegetable oil
1/2 cup skim milk
2 large eggs, beaten
Preheat the oven to 400 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, milk and eggs together and add to dry ingredients. Gently combine, taking care not to over mix. Pour into greased 9×9 pan and bake for 20-25 minutes.
P.S. Here are some photos of the other goodies TRB baked this Thanksgiving…
Did you try this recipe? Post a comment.