Cornbread

My husband recently told me that he tasted the best chili ever and my daughter had cornbread for the first time at daycare - apparently the two go hand in hand, so I decided to try making some cornbread.  She liked polenta when I made it and also loves corn, so I thought it'd be a nice treat for her.

I've never had cornbread before and I don't know what it should taste like, but this is the recipe I found.  After reading a few suggestions, my modifications are below.  

As for the taste - it was good - very crumbly, but also moist. I think it would go nice with chili or a sauce or some type of topping on it.

Ingredients:

• 2 cups cornmeal

• 2 1/2 cups milk

• 1-1/2 cups all-purpose flour

• 1 tablespoon baking powder

  • 1 teaspoon salt

    2/3 cup white sugar OR 1/3 cup each white sugar and light brown sugar

  • 2 eggs

  • 1/2 cup vegetable oil

    2 tbsp butter,melted

    
    

    Directions:

    1. Preheat oven to 375F. In a small bowl, combine cornmeal and milk; let stand for 5-10 minutes. Grease a 9x13 inch baking pan.
    2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth, about 5 minutes with an electric blender. With about 1 minute left, add the melted butter. Pour batter into prepared pan.
    3. Bake in preheated oven for 40 to 45 minutes, or until a knife inserted into the center of the cornbread comes out clean.