One of my husbands favorite meals is Pinto beans, corn bread and taters. Can you tell we're from the South? :) He doesn't much care what kind of taters we have...we've had all types including the Italian Herb Roasted potatoes. Most of the time though...I serve beans and cornbread with tater TOTS!
We've tried a lot of corn bread recipes over the 20 years we've been married and this one is our favorite. Sometimes we'll add a chopped up onion or a cup of cheddar cheese to the mix...either way, it always turns out great!
Basic Corn Bread
2 cups yellow corn meal
2 cups all purpose flour
1/2 cup sugar
2 tsp. salt
4 tsp baking powder
2 eggs
1 cup milk
1 cup water
1/2 cup olive oil
Mix until most of the lumps are gone but don't over mix. Pour into a greased 9x13 baking pan and bake at 425 degrees for 20-25 minutes or until the top is lightly brown and a knife inserted in the center comes out clean.
You can also put all the dry ingredients together and store in a jar so you'll have a cornbread "mix" that's handy to have ready.
Have a great day!
Mavis D.
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