Cornbread

I did end up being sick with a stomach bug for several days, but I am better as of yesterday. Normally, I love to cook, so you can tell I am sick when I stop doing anything in the kitchen. For several days, we just scrounged around in the fridge for leftovers and easy fixes or got take-out, but yesterday I felt better enough to make Tammy’s Mom’s Meatloaf, cornbread (recipe to follow), and steamed vegetables. The meatloaf turned out great, nice and moist and easily slice-able, but out of personal preference, I might add some more spices next time I make it. I think I’m used to more flavors in my meatloaf.

This cornbread recipe is not particularly healthy, but it is the yummiest I’ve ever tasted. It’s sweet and almost cake-like. Serve hot with butter and honey!

Cornbread

Ingredients:

1 cup milk
1/4 cup butter, melted
1 large egg
1 1/4 cups cornmeal (I use yellow, but any kind works)
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Procedure:

Heat oven to 400 degrees. Grease bottom and sides of 8x8x2″ pan.

Combine milk, melted butter, and egg in large bowl. Stir in all other ingredients at once until flour is just moistened (batter will be lumpy). Pour batter into prepared pan.

Bake 20-25 minutes (20 is always long enough, in my experience) until golden brown.

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