Homemade Cornbread

I don't know if cornbread is mostly a "southern" thing or not. Like pinto beans, I grew up eating cornbread. I think it was on the table as often as white bread was. If Momma had a recipe, I never knew it, and unfortunately, I never asked her to write it down for me. I think she just knew how much of what went into it.

When we wanted something sweet, we would put butter and honey or maple syrup on in, and I remember as a kid, I thought that was a treat.

I may not have Momma's cornbread recipe, but this is the one I use.

Ingredients:

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1/4 cup sugar

2 teaspoons of baking powder

1/2 teaspoon salt

1 cup of milk

1/4 cup of vegetable oil

1 whole egg (beaten)

Directions:

Preheat the oven to 400 °F. Grease a 8 or 9 inch pie plate or cake pan.

Combine the dry ingredients.

Stir in the milk, beaten egg, and oil.

Mix just until the dry ingredients are moistened

Pour the batter into your greased baking dish.

Bake at 400° F for 20-25 minutes, or until light golden brown and a wooden pick inserted in the center comes out clean.

Serve warm