I have students all at different skill levels. So, I felt I needed to give instructions for making a nice cornbread. A lot of recipes call for this method of mixing called the muffin method. It is basically combining the dry ingredients and wet ingredients in separate bowls. In culinary school the instructor said "you always pour the WET over the DRY". Always. So that is the rule I follow.
Cornbread from scratch is nice for a few reasons. One, it is cheaper than heck. What do I mean By cheap? It may not seem so cheap at first since you need to have flour and cornmeal on hand, but in the long run, the 3-5 dollars it takes to stock your cupboard with them is cheaper. I made this huge batch of cornbread for around 25 cents. The little blue boxes on sale are sometimes 25 cents, but don't make even near the amount of cornbread as this recipe does! Second, I can control the ingredients so I know there isn't any added chemicals. Third, It doubles for dinner or breakfast.
For breakfast, try it drizzled in honey or maple syrup.
Turn on your oven to 425 degrees.Get two different bowls.
Combine dry ingredients [do this in a large bowl, 2 quart works great]:
2 cup corn meal
2 cup flour (I prefer white wheat flour) (Do I need to show how to measure flour?)
1 teaspoon salt
2 Tablespoons baking powder
1/2 cup sugar
Combine wet ingredients [This bowl can be smaller, like a large cereal bowl]:
2 egg, beaten (may use 1/2 cup egg beaters or whites for no chol.)
2 cup sour milk or buttermilk (yes you can use regular milk or water instead)
1/4 cup vegetable oil
Pour liquid all at once into the dry ingredients.
Blend with no more than 25 strokes so you will have a tender loaf. The mixture will be combined but not smooth. Also, be sure to scrape all the way to the bottom of the bowl. This is best done by hand instead of a machine.
Pour batter into a 9 by 13 inch pan. I use a stoneware pan. I love a crispy crust on the bottom of my cornbread. Bake 25-30 minutes.
Test doneness by inserting a skewer or cake tester. If it comes out without batter on it, then the bread is done. If not, put back in the oven for 5 or 6 minutes.