BONNIE'S SPANISH CORNBREAD
After many years of making cornbread, I finally developed this recipe that I call Spanish Cornbread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. This has got to be the tastiest and the most moist cornbread I have ever made. It is also very healthy and contains no oil! Do Enjoy! Photo and recipe is my own.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Savory Breads
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Grease an 8 inch pan. I prefer an aluminum pan.
- (ignore the directions on the Jiffy box)
- In a medium mixing bowl put all the ingredients except the milk, gently stirring a few times with a spoon to combine. Don't mix it hard. Add the splash of milk to make a stiff batter, mix with a spoon just until blended, no more.
- Put the batter in the pan and bake at 400 degrees. Cornbread will pull away from the sides in about 25 minutes. If in doubt, you can always test with a toothpick.
- Tip: Be sure to use two large eggs so it doesn't crumble. Enjoy!
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