Cornbread is tasty with any kind of soup or stew, but it’s super delicious with chili. This kind of bread has a long history. Native Americans learned to cook with cornmeal well before Europeans came to this country.
Active Time: 20 min
Total Time: 45 min
- 2 mixing bowls
- Measuring spoons
- 8-inch square baking pan (glass preferred but metal ok)
- Whisk or large spoon
- Sharp knife (adult needed)
- 1½ cups yellow cornmeal
- ½ cup all purpose white flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk, yogurt, or milk
- ¼ cup vegetable or canola oil
- ¼ cup maple syrup or honey
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
With the help of your adult, turn the oven on and set it to 400 degrees. Lightly grease an 8-inch square baking pan.
- Put the cornmeal, flour, baking powder, and salt in a large mixing bowl and mix well.
- In a separate bowl, put the eggs, buttermilk, oil, and maple syrup and mix well. Be sure the eggs are completely mixed.
- Add the egg mixture to the flour mixture and stir until just blended. Do not over-mix.
- Spoon the batter into the prepared pan and
with the help of your adult, put the pan in the oven.
- Bake until the top is golden brown, 20-25 minutes. Cut into 9 pieces. Serve warm or at room temperature.
Dice it up and toast it for salad croutons.
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