By its nature, cornbread is one of the most frugal dishes you can make. The trick however, is finding a recipe that your family enjoys. While all families are different, my family thinks it is a treat when I make the following recipe. It is a lighter, cake-like cornbread.
Corn Bread1 cup corn meal1 cup flour1/4 cup sugar4 tsp. baking powder1/2 tsp. salt1 egg1 cup milk1/4 cup oil
Mix together and pour into a greased pan. 8×8 or 9×9 usually works well, but a larger pan will suffice. If you use the larger pan, the cornbread will be much flatter. Bake at 350 for 30 minutes or until bread is done in the middle and golden on top.
Now for the time saver, when you are making your batch, dish out extra dry ingredients and put into zippered bags. By adding all the dry ingredients now, you will save time later by having it partially assembled. Next time you are wanting to serve cornbread, just pull out a bag, add the wet ingredients and bake. Be sure to jot down the quantities of the wet ingredients and baking instructions on the outside of the bag.
This cornbread would be delicious with Calico Beans.
For more kitchen tips, check out Tammy’s Recipes.
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{ 4 Comments }
Our family loves corn bread baked in a cast iron corn stick pan. Mmmm.
This looks really similar to the cornbread recipe I use, except I use buttermilk instead of regular milk. I like the idea of pre-measuring the dry ingredients, that certainly will be a time saver for me!
Frugal Homemaker and Mub,
I have not tried either the cast iron pan or the buttermilk. Those are some great ways I could try something new with my recipe.
Thanks for reading!
Heather
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