In our early marriage days, my husband and I used to make cornbread, corn muffins, and cornmeal pancakes from a well-known small-box mix. But then we moved overseas, where there were no boxed mixes, and a whole new world opened up–we had to bake everything from scratch. Today, we still bake from scratch — no longer out of necessity, but because it tastes so good and requires very little extra effort. And of course, any excuse to bake is a good excuse. Here is a very basic but very good cornbread recipe, not out of the box.
1 c. flour
1. c cornmeal
3 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 c. milk
1/4 c. canola oil
1 egg, lightly beaten
1. Heat oven to 425 degrees. Spray a 8- or 9-inch square pan with cooking spray.
2. In medium bowl, combine first 5 ingredients. Stir in remaining ingredients, beating by hand just until smooth.
3. Pour batter into prepared pan and bake for 20-25 minutes, or until toothpick inserted in center comes out clean.
Slightly adapted from Pillsbury Kitchens’ Cookbook.