I grew up loving chili and cornbread, and never having one without the other (unless it was chili and cinnamon roll day at school in which case, cornbread who?).
Now, I still enjoy the two together, but I have found that sometimes I just want the cornbread. In my head this seems radical. Reckless even. I mean, we never just made cornbread.
But then I started thinking about all the reasons I should be baking it as a stand alone snack:
1.) It’s delicious
2.) It can be made only using 1 bowl
3.) Butter and Maple Syrup, anyone?
Need I say more? I didn’t think so.
What you’ll need:
1 Cup All-Purpose Flour
1 Cup Yellow Cornmeal
2/3 Cup Sugar
1 teaspoon Salt
3 ½ teaspoons Baking Powder
1 Cup Milk
1/3 Cup Vegetable Oil ( I use sunflower oil)
A Large Mixing Bowl
A Spatula or Wooden Spoon (or you know, whatever you like to mix with)
A 9 inch Baking Dish or Cast Iron Skillet, Greased
- Preheat your oven to 400 degrees Fahrenheit (about 200 degrees Celsius).
- Grease your 9 inch pan or cast iron skillet.
- In your large bowl add the flour, cornmeal, sugar, salt, and baking powder. Mix together with your spatula or wooden spoon.
- Add your egg, breaking the yoke with your spoon so it’s easier to combine (or you could beat your egg before adding it, but that would dirty a second bowl so is it really worth it to you?)
- Add your milk and oil to the bowl. Mix well.
- Pour your mixture into your greased pan/skillet.
- Bake in your preheated oven for 20-25 minutes, or until a knife stuck in the center of the pan comes out clean.
If I’m going to be eating the whole pan within a couple of days, I tend to just leave it in the skillet and put a plate over top of it. But, if I’m going to be leaving it for a few days (I’ve left it in the fridge well over a week before) I slice it up and keep it in a glass dish with a tight fitting lid. The cast iron seems to start flavoring the cornbread it’s left in there too long, so using glass instead ensures this can’t happen.