Saturday, February 28, 2009


I love the US deep south. After my trip to Savannah, I fell in love with y'all. I love grits, biscuits and gravy, pecan pie and sweet peach tea.

I made a simple chili (still needs work, not worth flogging) and some cornbread on the side.

It was a wonderful combination!


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • **1/3 cup olive oil


  • Preheat oven to 400 degrees F (200 degrees C). **Spray or lightly grease a foil loaf pan
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and olive oil until well combined. Pour batter into prepared pan.
  • Bake in preheated oven for ** 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

**The recipe calls for vegetable oil and a 9-inch round cake pan. I had neither. I also baked it for longer. The original recipe said bake 20 to 25 minutes, but mine wasn't quite ready yet.

"Golden Sweet Cornbread"<>February 2009.

1 comment:

Kimberlita said...

YUM! I loves me mah corn bread. I am going to make this next time I make chili. Looks so good! Nice job!