Crazygramma's Corn Bread

I've been on a liquid diet all week thanks to root canal surgery. I suppose I could have used this time to try some new soup recipes but I just wasn't up to a lot of effort. Opening cans has been all I can manage. Fortunately, I did some cooking last week so I do have recipes to post.

I find recipes to try all over. Cookbooks, magazines, newspapers, packaging, the internet and blogs. Believe it or not one of the best places to find recipes is gardening blogs. Gardeners love to share their recipes for the produce they raise in their gardens. Crazygramma , a gardener in British Columbia, Canada shared some of her Thanksgiving recipes. Her recipe for corn bread caught my eye. I have been on the lookout for a good corn bread recipe for a long time. My problems with most of the ones out there is that they are either too dry or not sweet enough or both. Crazygramma's recipe is moist and sweet and melt-in-your-mouth. In fact, it is the only solid food I have been able to eat all week!

Another huge plus for cooks like me who have no dishwasher is that this is a one bowl recipe. Everything goes into one bowl and can be combined using my all-time favorite kitchen gadget, a wooden spoon. No need to get out the mixer. Fast, easy and absolutely delicious.

Verdict: Yum! This one's a keeper.

Crazygramma's Corn Bread

(Source: Garden Freak )

1 cup corn meal

1 cup flour

1 tablespoon baking powder

1/2 teaspoon salt

2-4 tablespoons of sugar (she uses 4)

1 cup milk

1 egg

1/4 cup vegetable oil

Heat oven to 425. Grease 8 inch square baking pan. In medium bowl, combine corn meal, flour, baking powder, salt and sugar. Add milk, egg and oil mixing just until smooth. Pour into prepared pan. Bake for 20 - 25 minutes.

Variation - To make cheese cornbread, use 2 eggs and add 1 1/2 cups shredded cheese.

Recycle: vegetable oil bottle

Compost: egg shell