Name: Sayra’s Cornbread
Ingredients: 2 eggs; 1 cup milk or buttermilk or milk substitute; ¼ cup cooking oil (canola, etc.); ¾ tsp salt; ¼ cup brown sugar or slightly less; 4 tsp baking powder; 1 cup yellow cornmeal (Not polenta!); 1 cup unbleached white flour ((or mix of whole wheat))

Sayra’s Cornbread

Original recipe based on Sundaysat Moosewood. Mitchell, Carolyn B and The Moosewood Collective. AtriaBooks, 1990

Print Recipe

Ingredients

2 eggs
1 cup milk or buttermilk or milk substitute
¼ cup cooking oil (canola, etc.)
¾ tsp salt
¼ cup brown sugar or slightly less
4 tsp baking powder
1 cup yellow cornmeal Not polenta!
1 cup unbleached white flour (or mix of whole wheat)

Instructions

Preheat oven to 400 degrees
In a large mixing bowl beat together the eggs, milk, oil, salt and brown sugar until well blended.
Sift in the baking powder and whisk until foamy. Quickly mix in the cornmeal and flour. Beat until the batter is smooth.
Pour immediately into an oiled 9-inch square pan(or I find it works well in a large 9” or 10” cast iron skillet).
Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
Best eaten warm with chili or soup. Not that great the next day but butter helps.