Sunday, May 3, 2009


The title says it all. It doesn't need to say anymore because this cornbread was out of this world! Someone recommended it to me a few weeks ago (someone off the Nest, TYVM) and I am so glad I tried it. You will NOT be disappointed, I promise you. Plus, it makes tons, so you will have plenty left over to eat for dinner another night.

I splurge and buy really good quality cornmeal. I personally like Bob's Red Mill. I am not sure if it's widely available nationwide, but if you are on the West Coast, you can buy it at most grocery stores. I suggest investing in something other than a store brand cornmeal. I like mine stone ground and organic. I might be fooling myself, but I really think it tastes better.

I love love love how moist this cornbread is. If you can't stand overly sweet or underly sweet cornbread, this is the one for you! It's not too sweet and not too bland.

As always, it's easy to put together, which is a nice treat. I seem to be looking for more easy recipes as school and work get busier. Easy + Tasty = Happy Pachey

I had two pieces along side my Mexican Beans and Rice. They were the perfect pairing. You could have this cornbread with chili, soup, or any other dish that strikes your fancy. Shoot, it's healthy enough to eat for breakfast if you really wanted to.

Homesteader Cornbread

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.