I love cornbread! I only make it when I make chili, as we like to eat chili on top of cornbread. When I make it though, I make an extra big batch! We like it also topped with honey (local honey we bought at a farm!), or for breakfast the next morning topped with maple syrup (that my cousin made!). Oh, cornbread, how I love them. 🙂
If you want a nice variation to baked cornbread, try frying it! We did that while out camping in a cabin once and it was oh. so. good! Use the same batter, but drop it by tablespoon in hot oil. Yum. 🙂
This recipe is a variation from <a href="Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition “>Betty Crocker’s “Everything You Need to Know Cookbook“.
Whole Wheat Cornbread
1 cup milk
1/4 cup butter or margarine, melted
1 1/4 cornmeal
3/4 cup whole wheat flour (or 1 cup spelt)
1/4 cup white flour (or wheat)
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
Beat milk, better and egg. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into greased 8×8 pan. Bake at 400F for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
Corn Muffins: Grease bottoms only of 12 muffin cups, or line with paper baking cups. Fill cups about 3/4 full.
Fried Cornbread: Drop batter by Tbsp into hot oil, turn once half-way through cooking.