So... in great expectation of my week ahead, I decided to get myself back on track with my meal planning and so forth. I spend a great deal of my week working on customs leaving little time for preparing for meals.
One of my family's favorite fall meals is a bowl of chili and cornbread that is easily prepared and takes us throughout the week. I've even pulled the chili out when unexpected guests arrive with a bag of corn chips for a great appetizer, light lunch and even a great football game munchy!
The cornbread I make is unlike any other I have ever had. I discovered the recipe on the side of my corn meal box. It's more cake-like in taste and texture. I've made it dozens of times for parties and you just can't go wrong! It makes a great addition to your soup nights, salad nights or whatever.... my kids snack on it!
So here it is! I hope you are able to try it at some point! So yummy!!!
Alber's Sweet Corn Bread
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1 1/2 Cups flour
2/3 cup sugar
1/2 cup corn meal
1 Tblsp. baking powder
1/2 tsp. salt
1 1/4 cup milk
2 eggs beaten
1/3 cup vegetable oil
3 Tablespoons melted butter
Preheat oven to 350. Grease or paper line 18 muffin cups or grease a 8 inch square baking pan.
Stir together flour, sugar, corn meal, baking powder, & salt in medium bowl. In a different bowl wisk together the rest of the ingredients. Pour the wet ingredients into the dry & stir just until everything is well blended. Pour into prepared muffin cups 2/3 full or pan. Bake muffins for 14-16 minutes for a not too browned finish, or a bit longer for browning if you prefer. I like to also bake in a regular cake pan that has been sprayed with pam & bake for 25 minutes or until toothpick inserted in the center comes out clean.
*I often double the recipe & bake it in a 9x13" pan but it takes a lot longer to cook all the way through- like 45 minutes, so allow enough time if you want to make a big pan of it.