Cornbread

bread
  • 2 eggs
  • 1 and 1/4 cup milk
  • 2 tsp lime juice
  • 1/4 cup corn oil
  • 5 tblsp sugar
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • Optional variation: a handful of fresh or frozen corn, minced hot or sweet pepper to mix into the batter
  • Serving suggestions: butter and maple syrup, or raspberry jam or blackberry jam
  1. Preheat oven to 400. Grease an 8" square baking pan or line a muffin tin with cupcake papers.
  2. Mix the lime juice and milk, let it sit 5 minutes, then add the beaten eggs and oil.
  3. Mix the dry ingredients in a big bowl, and then stir in the milk mixture only until incorporated. Fold in any optional mix-ins, mixing only until smooth.
  4. Bake on the top oven shelf for 15-20 minutes for muffins or 25-30 minutes for a pan, until firm and beginning to brown at the edges.
  5. Serve warm with butter and maple syrup, or with raspberry or blackberry jam.