Who Drank all the Milk Corn Bread

Corn bread is one of the greatest things to learn to make.

It's easy.

It's cheap.

And

You can't mess it up.

While steaming up some artichokes (also one of the greatest things to add to your regular cooking circuit, but we'll cover that another time) the other night, I thought some corn bread would be a good hearty addition. After measuring out the corn meal and other ingredients, I opened the fridge to see the empty lonely spot where the milk usually sits. So I just used water instead. I also used brown sugar for the first time. Anyway, here's how it went:

Ingredients:

-for a full 9" by 5" bread pan-

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup brown sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup water

1/4 cup vegetable oil

Directions:

- Preheat the oven to 400 degrees F.

- Butter your pan.

- Combine all the ingredients and stir till everything looks well mixed and even.

- Bake for 25-30min or until top is golden brown.

The best way to know when your cornbread is done is to stick a fork or knife in it and if it comes out clean, it should be ready to eat.

Because of the brown sugar and water, this version of cornbread came out darker and bit dryer than the usual yellow fluffy bread. It's definitely not a cornbread to eat plain.

My fall back cornbread recipe source I found on All Recipes. It's a very stable cornbread recipe. I recommend following it and feeling free to tweak it as you please the more confident and adventurous you feel with making your own cornbread.