Saturday, January 3, 2009

Cornbread - Breakfast for Dinner

As most families, every once in awhile I like to cook/make breakfast for dinner. Tonight was one of those nights. And what our family likes to have is eggs and cornbread. Love it. I decided to make omelets with some brown sugar ham and cheddar cheese. And then I searched online for some cornbread recipes. The one cornbread recipe I really want is one that my friend Janet makes. I can't remember the name of the book she uses, something with a moose. I will have to get in touch with her soon to get it.
Anyway... I found this recipe on and tweaked it a little. I didn't think it needed as much sugar, and I added some shredded cheddar.
Here is the recipe with the tweaks.
Sweet Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar -
I used 1/2 a cup
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

I added 1/3 cup of shredded cheese - but in hindsight I should have added more, and maybe something like pepperjack for some bite. But then again maybe not for the kiddos.

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

It was yummy - still a little sweet, so maybe next time I will lessen the sugar even more. Jason loved it and would have eaten the whole thing if I had let him (so would I, it was great). Jakob ate most of his piece. And Aiden ate most of his small piece before sharing it with Toby (our dog!).

1 comment:

Barbara said...

Looks delicious!

Could your friend's recipe have been from one of the many Moosewood cookbooks?