Corny Cornbread

E wanted cornbread with his taco salad the other night so I told him that I'd make some. While he was at the gym I looked all over for the Jiffy cornbread mix but realized I was out. Ahh! I've never made cornbread from scratch before! I found a recipe that sounded good and decided to change it up a bit. It turned out so good!

Corny Cornbread

1 1/2 cups cornmeal
2 1/2 cups milk (I used 1%)
1 cup all-purpose flour
1 cup wheat flour
1 Tbsp baking powder
1 tsp salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
1 can whole kernel corn, drained (or 1-2 cups fresh corn---I used a mix of both)

1. Preheat oven to 400 degrees F. In a small bowl, combine corn meal and milk; let stand for 5 minutes.

2. Meanwhile in a large bowl, whisk together flours, baking powder, salt, and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth. Mix in the corn. Pour batter into prepared pan/s. I used two greased cast iron skillets. One large and one small. You could probably use a greased 13" x 9" pan or cornbread molds.

3. Bake for 25 - 35 minutes (depending on which pan you use. It only took my two skillets approx. 25 mins), or until knife inserted into the center comes out clean.

E loved it! I think it may have been a little more golden if I had poured some melted butter on top before baking; not quite sure. We've been eating the leftovers every day since I made it. I'm seriously thanking about heating some up for breakfast and slathering it with butter and maple syrup. It's THAT good!

Enjoy!

Update 8/14/09: I warmed a piece of the cornbread up, slathered it with butter, put a hot fried egg on top, and poured some real maple syrup over it all. YUM! Oh, I was in heaven. When E got home, I told him what I ate and he gagged! He thinks eggs and syrup are disgusting. I so disagree. It's so, so yummy!