The CommonSenseMom's Best Cornbread Recipe

Alissa and I have tweaked the 4-H cornbread recipe to come up with a real winner!

The CommonSenseMom's Best Cornbread Recipe

1 c. all purpose flour
¾ c. cornmeal
½ t. salt
2 t. baking powder
½ cup sugar (scant)
1 egg
1 c. skim milk
¼ cup canola oil

Preheat the oven to 425 degrees. Grease the pan, including the sides. Mix together the flour, cornmeal, salt, baking powder, and sugar. Add egg, milk, and oil. Stir just until mixed. Spread into 8 X 8 or 9 X 9 inch pan (we like to use a square glass baking dish). Bake about 25 minutes. The cornbread is done when the top is a light, golden color, begins to pull away from the edge of the pan, and springs back when lightly touched.

Sometimes we double this recipe and bake in a 13 X 9 inch pan.