Saturday, August 11, 2012

Perfectly Moist Cornbread

  
Do you hear that? Those are the football heads' cheers echoing from their man caves, for the football season is upon us...

Pre-season football counts right? Right.

This gave me an excuse to test out some yummy football eats. Last night, I tested a copycat Wendy's chili recipe that was scrumptious (recipe and post to follow). But, what good is a bowl of chili without a chunk of cornbread to go with it?

I needed a cornbread that could withstand the amount of butter that would be slathered on it and the amount of honey it would be drowned in. This moist cornbread sopped up every last bit of the honey and butter I threw at it. Perfect!





Perfectly Moist Cornbread

1 cup all-purpose flour
1 cup cornmeal
½ cup sugar
2 ½ tsp baking powder
1 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg 

Preheat oven to 375, and spray an 8x8 baking dish with cooking spray.  In a large bowl combine all dry ingredients.  Add the egg, milk and vegetable oil and stir until just combined.  Pour batter into pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean.


Slather with butter then drown in honey.

2 comments:

  1. Holy Moly, this looks fantastic! I always seem to produce dry cornbread, so I can't wait to try this recipe! YUM!

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