Jiffy-like Cornbread

I am from the North.  In the North, we like our cornbread sweet.  So sweet, in fact, that many times we will serve already sweet cornbread with honey or jam.  Delicious.  This recipe makes a yummy pan (11 x 7) or tin of muffins (approximately 12).

1/4 c. oil
1 egg
1 c. milk
1/3 c. sugar
1/2 tsp. salt
1 Tbl. baking powder
1 c. flour
1 c. cornmeal

Combine oil, egg, milk, sugar, and salt.  Add baking powder, flour, and cornmeal until combined.  Pour into greased pan/tin.  Bake at 400 degrees for 20 minutes.

1 comment:

  1. This looks like how I make it. The difference is that I have discovered that I really love doing half wheat and half white flour. I up the liquid just a tad because wheat flour seems to be drier. I love the nuttier flavor with the wheat flour. YUM!
    I am totally a sweet cornbread kinda gal. (Is anyone shocked?)