We have Native Americans to thank for cornbread, which is a favorite in the south. When supplies were scarce, Indians made cornbread from a simple mixture of water, salt and cornmeal. The recipe evolved into using a variety of sweeteners for northern cornbread. The south tended to steer clear of the sweetened cornbread and favored using fat from bacon or lard.
Because of the natural components in the corn, there is no need to use yeast to get the cornbread to rise. This makes it one of America’s favorite quick breads.
This version is easy, low in fat, and just a bit sweet. Serve as a perfect accompaniment to chili or any hearty soup. If for some strange reason there are leftovers, enjoy them for breakfast. Cover with a damp paper towel and warm in the microwave. Serve with butter and honey…deeelicious!
1 Cup Milk
¼ Cup Butter, melted
1 large Egg
1 ¼ Cups Yellow Cornmeal
1 Cup All-Purpose Flour
1/3 Cup Sugar
1 TBSP Baking Powder
½ tsp Salt
Heat oven to 400°. Grease bottom and sides of a pie plate. Whisk together milk, butter and egg. In another bowl, combine cornmeal, flour, sugar, baking powder and salt. Stir milk mixture into dry ingredients just until flour is moistened. Spread into pan.
Bake for 18-20 minutes or until toothpick inserted in center comes out clean.