Sherri's Southern Cornbread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Grease and a 9-inch square baking pan. Set aside. Mix dry ingredients in large bowl. In a medium bowl, whisk the wet ingredients. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing. Pour batter into prepared baking pan. Bake for 30 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Allow to slightly cool before slicing and serving. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Step 2

Notes: for a 9x13 pan, double the recipe. If adding canned corn, add an additonal egg. Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes. Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup shredded cheddar cheese, or 1/2 cup bacon crumbles For muffins, bake 20 min. For pancakes, use 2 cups milk and 2 eggs; fry on griddle.