GranNini's cornbread

GranNini's Cornbread

This recipe is insanely easy, and is truly a no-fail cornbread.  I use it two ways, one as a tasty side dish addition to my beef molé "chili," and the second way (and used more often) as the base for my homemade cornbread stuffing.  I alter the recipe, depending upon which version I need, and have included the alteration notes here as well.

Recipe Version 1:

(for use as the stand-alone cornbread)

2 eggs, lightly beaten

2/3 cup sugar (*)

1/3 cup vegetable oil

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup cornmeal

1 1/4 cups milk

1 1/2 cups flour

Instructions:

1. Preheat your oven to 350°.  
2. Add the ingredients, in order, mixing thoroughly after each addition.
3. Lightly spray an 8x8 glass baking pan with cooking spray.
4. Use a rubber spatula to ladle the wet ingredients into the baking pan.
5. Bake for 35 minutes, or until golden brown on top.  If you are unsure if the cornbread is finished, simply insert a knife in the center of the cornbread, pull it out, and make sure it comes out clean.  If the knife has wet cornbread on it when you pull it out, pop the cornbread back in the oven for 5 more minutes and repeat until the cornbread is completely baked.
6. Serve with softened butter, or honey, or both, or plain!  Mmmm. Tasty!
7. Enjoy!

Recipe Version 2

(for use as the base for cornbread stuffing)

(Reduce the amount of sugar to 1/3 cup.)

2 eggs, lightly beaten

1/3 cup sugar (*)

1/3 cup vegetable oil

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup cornmeal

1 1/4 cups milk

1 1/2 cups flour

Instructions:

1. Preheat your oven to 350°.  
2. Add the ingredients, in order, mixing thoroughly after each addition.
3. Lightly spray an 8x8 glass baking pan with cooking spray.
4. Use a rubber spatula to ladle the wet ingredients into the baking pan.
5. Bake for 35 minutes, or until golden brown on top.  If you are unsure if the cornbread is finished, simply insert a knife in the center of the cornbread, pull it out, and make sure it comes out clean.  If the knife has wet cornbread on it when you pull it out, pop the cornbread back in the oven for 5 more minutes and repeat until the cornbread is completely baked.
6. Allow the cornbread to cool completely.  Feel free to wait a day or two before making your cornbread stuffing.  Or, freeze the cornbread after cooling completely, and use it when needed.  Freezes well for up to 6 months in a freezer ziplock storage bag.
7. When you're ready to use the cornbread for the stuffing, simply crumble the cornbread into small pieces into a large glass bowl, and follow the remaining instructions for my cornbread stuffing here:  GranNini's Cornbread Stuffing.

Enjoy!


For those of you who like pictures along with the recipes, see below!

 Whisking together the eggs, sugar & oil

 Added in the cornmeal, baking powder, salt, milk & flour

 Poured everything into a lightly greased 8x8 glass baking dish

 Mmmmm, boy that looks tasty!

 The perfect golden color

Absolutely perfect on the inside. And oh, so delish!

* * * * *

Find other tasty Thanksgiving Dinner dishes here:

And tasty pie recipes here:

* * * * *

I not only bake and cook, I write murder mysteries too!

Both books are available in paperback and kindle versions

Diamonds for Diamond 
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed

(Book 2 in the Jack Diamond Mystery Series)