1-2-3 Homemade Cornbread

When I was a kid, my job in the kitchen was making cornbread...from scratch. Consequently, I got pretty good at it. Now if you have only had cornbread from a Jiffy box, do yourself a favor and give this a try. It's literally as easy as 1-2-3. I say that because I don't get too particular about the measurements because I use part ratios.

It should be noted this is a sweet cornbread recipe. If you want it less sweet...cut back on the sugar (shocking). You might even get adventurous and add some jalapenos to it, but this is more of the "honey butter sweet cornbread" variety.

Regardless, I've come to discover not many people dislike cornbread and most people don't know how to make it. For me, it's the perfect addition to add a little country to any meal.

The units I use in this example are cups and teaspoons, but you could scale it up or down, keeping the ratios with whatever container you happen to use. For instance, if you wanted to half the recipe, you could just use a 1/2 cup scoop instead of a 1 cup scoop.

In this step I've used 1 teaspoon (NOT TABLESPOON), 1 cup, and 1 very manly pink bowl.

You'll need:

1 part cornmeal (I use yellow)

1 part all purpose flour

1 part sugar

1 spoon of salt

3 spoons of baking powder

Place these ingredients in your super manly, giant, pink bowl.

For this step you'll need:

1 part milk

1/2 part oil

2 eggs

As a side note, I usually dump the oil in first, then use the milk to rinse out any residual oil from its container. I also usually beat my eggs before I mix them to avoid over mixing.

Place the wet ingredients in your super manly, giant, pink bowl.

This is the hard part...mix. After a few turns of the manly, pink bowl, it should be about the consistency of pancake batter.

After you have your batter mixed in your super manly, pink bowl, pour it into a sprayed/greased pan or baking dish. Since I don't love doing dishes, I used a disposable aluminum foil container.

Set your oven to 350 for about 45 minutes. I know you may want to consult the meteorologist or elevation maps, but for the most part it's 350 at 45. Today, I checked it at 35 minutes and added about 10-15 minutes. I also covered it with some foil because it was about as brown as I wanted it to get.

After you're pleased with the color and convinced it's done inside, take it out and try your best to let it cool before digging in.

Your last step is to slice it up, throw some butter on it and enjoy on your fanciest paper plate.