Homemade Cornbread

I have a confession. I used to hate, I repeat, HATE, cornbread. I couldn't eat it. I just couldn't. I think it was because I used to make it from a Jiffy mix (*hangs head in shame*) and it always turned out dry, crumbly and tasteless. Not very appetizing, I know.

And then, The Frugal Girl and all of her bread baking wisdom shared her recipe for Homemade Cornbread. I told myself that I'd give it one more shot at cornbread. If it was a flop, then I'd give up on cornbread for life. Lucky for me, it was a total success and I just fell.in.love with cornbread. I mostly like it smothered in homemade syrup (recipe to come. It's ridiculously easy...). So maybe it isn't that I've come around to cornbread afterall. Maybe I've just found another carb to soak in sugary syrup. Hmmmmm....

Ingredients

1 c. All Purpose Flour

1 c. Yellow Cornmeal

2-4 T. Sugar (depending on how sweet you like it)

1 T. Baking Powder

1/2 t. Salt

2 Eggs

1 c. Milk

1/4 c. oil or butter

Directions

In a large bowl, combine dry ingredients. In a seperate bowl, wisk together wet ingredients. Add wet ingredients to dry ingredients and gently stir until just combined. Scrape into a greased 8x8 baking dish and bake at 425 degrees for 15-20 minutes.

For more great recipes, be sure to check out Meatless Monday!