Easy Scratch Cornbread
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 6
- 2 eggs
- 1 cup milk
- 1 1/2 cups cornmeal (or cornmeal mix) self-rising
- 1/2 cup white flour self-rising
- Carbohydrate 42.0320166682492 g
- Cholesterol 65.2400000027051 mg
- Fat 3.02220000066614 g
- Fiber 2.9534999759992 g
- Protein 7.9947833344492 g
- Saturated Fat 1.06698333375838 g
- Serving Size 1 1 Serving (108g)
- Sodium 502.36666668053 mg
- Sugar 39.07851669225 g
- Trans Fat 0.446870000027051 g
- Calories 231 calories
Basic recipe: Mix milk and eggs, add cornmeal and flour. Mix until uniform. Spray a glass pie plate with Non-stick cooking spray (or melted butter)...pour the mixture into the pie plate and bake at 425 F for 25-30 minutes until brown. Serve plain, or sliced with butter, or with a slice of tomato, or a slice of cheese. Variations: My Momma's Sweet Cornbread: add 1/4 cup white sugar Jalapeño Cornbread: add 2 chopped jalapeños, including seeds Mexican Cornbread: add 1 can corn, drained; 1 cup cheddar cheese; 1-2 chopped jalapeños with seeds; 1 chopped onion Broccoli Cornbread: 1 pkg thawed broccoli; 1 cup shredded cheese (cheddar or white cheese); 2 slices bacon, crumbled Green Onion Cornbread: 1 bunch chopped green onions, 1/2 to 1 cup leftover diced ham Always make the base recipe first, the add in the variation ingredients; cooking time and temperature remains the same. One you start experimenting with this recipe, the variations are endless!
