• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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A super-cold weekend made me want to make a big pot of chili. And since I couldn’t just make chili (I’m a classic over-achiever and can’t resist surprising Matt with something extra), I made this very easy cornbread. No mixer required, and only 8 ingredients needed. It has a very light flavor (a little sweet, with a good texture) that makes it the perfect accompaniment to chili.

Super Easy Cornbread

Makes one 9x9 pan
Leftover Potential: Keeps well in an airtight container for a few days.

3/4 cup cornmeal
1 1/4 cups milk
1 cup flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1/4 cup oil

1 1/2 cups corn kernels

1. Preheat the oven to 375 degrees. Lightly grease a 9″x9″ baking pan.
2. In a large bowl, combine the cornmeal and milk. Add the flour, sugar, baking powder, and salt.
3. In a small bowl, mix the egg and oil to combine. Add to the cornmeal mixture and mix until completely blended.
4. Fold in the corn kernels. Pour the batter into the prepared baking dish, and bake until a tester inserted into the center comes out clean.

One Response

  1. looking at your blogs and others sometimes i wish i could just stay at home and bake…

    tho i know i would probably just end up laying around listening to JT…

    when are you visiting?

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