I love cornbread. It reminds me of being a kid and eating Sunday dinners. I have wanted to post this recipe for quite sometime but life… life keeps getting in the way.
D-Money and I took a much needed vacation at the end of this semester (good news: I passed stats!). We spent sometime in STL with our family and friends and sometime alone on a 7 day cruise.
The time away was incredible because it recharged my batteries and I feel a lot like my old self. I feel like I am ready to finish this Master’s thing strong and move on to the next step.
More importantly, I feel like I can start blogging again.
I feel like I can share this recipe.
1 cup yellow cornmeal
1 cup all purpose flour
3 1/2 teaspoons baking powder
1 1/2 teaspoon salt
1 cup soy milk
1/3 cup vegetable oil
2/3 white sugar (I told you it was sweet!)
Preheat oven to 400 degrees F. In a large bowl, mix cornmeal, flour, sugar, baking powder and salt. Add in the soy milk, egg, vegetable oil and mix will. Some lumps are okay; do not over mix! With nonstick spray, evenly coat a 12 muffin tin. I used a square tin to make them extra special. Spoon the batter into the muffin tin filling them about halfway. Let rest for about 5-7 minutes. Place them in the preheated oven and back for 20-25 minutes or until golden brown. Insert a toothpick in one of the muffins and if it comes out clean, they are ready to be taken out of the oven. Serve these while warm and watch the happy faces.