- 1 Cup all-purpose flour
- 1 Cup cornmeal
- 2-4 Tbsp. sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 2 eggs
- 1 Cup milk
- ¼ Cup cooking oil
- In a mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl beat together eggs, milk and oil.
- Add to flour mixture and stir till batter is smooth.(do not over mix)
- Pour into a greased 9 X 9 X 2 inch baking pan.
- Bake in a 425 degree oven for 20 to 25 minutes or till golden brown.
- Makes 8-9 servings
The Ingredients.
Mix dry ingredients. In a mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. You can use a spoon or a whisk–be creative.
Mix wet ingredients. In another bowl beat together eggs, milk and oil. I’m not sure what was happening that made me take such a blurry picture. I’m guessing Barney was probably licking up something I had spilled and I was distracted.
Barney! (He won’t even look at me–so guilty).
Combine wet and dry ingredients. Add the egg mixture to the flour mixture and stir till batter is smooth. (do not over mix) I’m not sure how far is too far in the mixing or what will happen if you take one spin too many around the bowl. Just use your best judgement. Good luck.
Pour into a greased pan. You can use a 9 X 9 X 2 inch or an 8 X 8 X 2 inch works too. You can use square. You can use round. You can use octagonal (I’m not sure if this exists, but knock yourself out). I think you could probably use muffin tins if you wanted to. I’ve never tried, so have some extra ingredients on hand if you’re going to give it a whirl–just in case.
Bake at 425 degrees for 20 to 25 minutes. I have a convection oven now and am having to learn to be extra careful with baking times. Might want to give it a peek around the 18 minute mark or so.
Enjoy!
These don’t last long at my house. On the off chance there’s some leftover by morning–I’ve found they make a very tasty breakfast.