This cornbread recipe is so easy that I let Jon make it while I was holding the baby, and only gave him instructions once or twice. I can be a little bossy in the kitchen, as you may have guessed. This isn't one of those puree your fresh corn and grind cornmeal and use buttermilk kind of recipes. One step up from an instant mix, it's ready to eat in 25 minutes and I'm sure you have all the ingredients in your pantry right now. Except maybe cornmeal, but you should pick that up for making homemade pizza anyway.
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup canola oil
1 cup milk
Preheat oven to 425 degrees.
In a bowl, mix together cornmeal, flour, sugar, baking powder and salt.
In a separate bowl (I just use a 2 cup measure to minimize dishes), whisk together oil, milk and egg.
Add the wet ingredients to the dry and mix until combined.
Pour into a 9x9 baking dish coated with cooking spray.
Bake for 20 minutes.
You can easily take this up a notch by adding some fresh corn, jalapenos or cheese, but it's also delicious as is.
I'm thinking I might have to try it as a topping for tamale pie. As soon I figure out how to make tamale pie.