What makes my cornbread so good? The special ingredient is freshly ground cornmeal. It makes the flavor wonderful and the texture perfect for butter and honey smothered on each piece. Don’t ask me how to store the left overs. There’s never any left at my house to worry about!
- 1 cup Milk*
- ¼ cup Canola Oil
- 2 Tablespoon Whole Egg Powder, **
- 3 Tablespoons Water, **
- 1 ¼ cup Cormeal, ground from about 3/4 cup yellow popcorn
- 1 cup Hard White Wheat Flour
- ½ cup Sugar
- 3 teaspoons Baking Soda
- ½ teaspoon Salt
Preheat oven to 400℉. Grease bottom and side of round pan, 9x1x1/2 inches, or square pan, 8x8x2 inches.Whisk egg powder and water together in a small bowl until smooth. Add milk and canola oil. Whisk well. In a large bowl stir remaining ingredients. Pour milk mixture in all at once and stir just until flour is moistened (batter will be lumpy). Pour batter into pan. Bake 20 to 25 minutes or until golden brown and toothpick inserted in
center comes out clean.
*Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.
**Using fresh today? One whole egg will do fine in place of the egg powder and water.
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