I love cornbread, but I have tried many different recipes over the years and never really felt like I'd found the perfect one.
I don't like whole corn in my cornbread, nor do I like jalapenos in there. I like it sweet, but not too sweet. And not too dry. I like my cornbread recipes to be able to be made in one bowl for easier clean-up. So you see, my cornbread expectations are high and specific. I've tried tons of recipes in my quest for the best cornbread, but each one would leave me saying, "It's good, but could be better." So the quest would continue.
Recently (as in this very day), I modified a recipe and finally found one I'd make over and over again. I'm not ready to commit to it being the perfect recipe, but it's the best I've made yet!
The Best Yet Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 cup buttermilk
1/3 canola oil
1. Preheat oven to 400 degrees F. Grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, buttermilk and vegetable oil. Pour batter into greased pan.
3. Bake about 20 minutes.
I prefer my cornbread served plain, but my husband and kids love syrup on their cornbread!
Find more recipes at the Blog Hop and Tempt My Tummy Tuesday.