September has been cooling down which means time to turn on the oven for some Fall baking. Pumpkins line the kitchen shelves. Chili or Split Pea Soup is in the crock pot for post a football game. Add some apple cider to drink and some home made apple crisp for dessert. Then all you need is some cornbread to complete your meal.
Cornbread would be an excellent addition to your Fall favorite recipes. Surprisingly making cornbread from scratch is so simple and easy. It can actually be a healthy, filling meal. So why not add some cornbread to your meal this weekend.
This is one of our home favorites!
Mix Together
2 cups cornmeal
2 cups flour
8 teaspoon baking powder
1 teaspoon salt
1/4 cup brown sugar
1 cup powdered milk (for optional added nutrients)
Make a well and add
4 beaten eggs
2 cups milk
1/2 cup oil
Heat oven to 400 degrees. Stir until smooth and pour into greased 9 by 13 inch pan for 25 minutes. Cornbread should come out fluffy, golden brown. Serve warm with butter and honey.
We eat ours with butter and pancake syrup. My husband (and his family) always has cornbread and beans.
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