Cornbread is a key side dish for Thanksgiving on its own, and also an ingredient for my favourite stuffing! This is a recipe for cornbread that is both simple and quick to prepare. I have tested a number of cornbread recipes, some involving a lot more ingredients including sour cream. However, I went back to this version because I like the taste, texture and moistness. It also reminds me of the deliciously simple Jiffy cornbread mixes we used to buy sometimes at home.
Many non-Americans have commented that cornbread is more like a cake than a bread. I can understand their point, since there is a good portion of sugar, and the bread is sweet. Many of the Thanksgiving side dishes are sweet, which probably fits the American taste. In fact, Americans will often make cornbread even sweeter by adding a drizzle of honey. The texture of this bread is also spongey like cake, but it also feels a bit heavier due to the coarse cornmeal. In any case, it is a must for Thanksgiving and most people like it even if the sweetness is surprising at first. And leftover cornbread for a few days is always a treat!
2 eggs, beaten
1/2 cup melted butter
1 cup milk
2 Tbsp Oil
2 cups flour
1.5 Tbsp baking powder
3/4 c cornmeal
Pre-heat the oven to 170C.
First, mix eggs, butter, and milk in a large bowl. Next, add oil, flour, baking powder, corn meal and sugar. Mix well
Pour into ungreased 9 x 13 inch baking pan. A glass pan allows the cornbread to become crispier on the outside.
Bake for around 30 minutes or until the cornbread is golden on top, and a toothpick inserted into the centre comes out clean. Then remove from the oven and cool slightly before serving. I usually have butter and honey on the side so guests can add these to their own taste.
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