Annie’s Cornbread

Growing up in the South – cornbread is King! And even though I live in fast-paced southern Cali now, it’s a favorite in my house.  Easy to make – delicious warm out of the oven, toasted, with jelly or butter or just plain with a glass of milk.

1 c. unbleached flour

1 c. cornmeal

¼ c. sugar

3 t. baking powder

1 egg lightly beaten

¼ c. canola oil

1⅓ c. lowfat milk

Preheat oven to 425〬

Mix the dry ingredients in a large bowl.

Blend in the beaten egg, milk and canola oil.

Pour into a baking dish sprayed lightly with oil.

Bake for 20 minutes.

Notes:  My motto is: “It’s always better homemade” because at least you know what’s in the dish.  Cornbread in many restaurants is full of fat, sugar, and salt.  This recipe reflects changes that I’ve made over the years to make it lower in fat (lowfat milk) and healthier (canola oil vs. butter) with less sugar and I don’t add any salt – tastes great to us!  You try it and let me know, K?