Classic Cornbread

Guesss whaat? It's SPRING BREAK!! Finally! You don't understand how glad I am I will NOT be going to school for an entire 10 days...yees, that includes weekends but those count!! What do I plan to do...BAKE! Well I also plan to read ahead (because I'm a nerd), and rest and watch something fun on Netflix! I don't know what to watch though SOO if you have any suggestions please help a girl out.

So, during this train wreck of a week, yes, train wreck, I had one too many things to do, going on, and no time to do anything else other than the same old: eat, sleep, do hw, drive to school...etc... For some reason spring semester is always my least favorite, goes by the fastest and always rushed for some reason! 

So one thing I did make was this cornbread! I made one recipe and it was fun, because it was easy to make, but then I noticed that I had a lot of cornmeal left over from my Pear Upside-down Cake and my Apple Cornmeal Upside-down Cake  sooo obviously I made cornbread and it was delish.

Classic Cornbread

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup yellow cornmeal
• 1 Tbsp baking powder
• ½ tsp salt
• 2 eggs, beaten
• 1 cup milk
• 1/3 cup canola oil

Directions

 Preheat oven to 400° F. Combine together the flour, cornmeal, baking powder and salt in a large mixing bowl. Add the milk, eggs, and oil. Grease a round baking pan and add the batter. The batter should be visibly lumpy — leave it that way! It's extremely important not to overmix the batter. Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan and golden.

See pretty easy and goes with just about everything.

Bake with love :)