Quick Cornbread

This cornbread is fast, moist, and as good as a side to chili and stew as it is under strawberries and whipped cream for shortcake. Often, I will take a good, basic recipe, and branch it out. This is an offshoot of CHOCOLATE MAGIC CAKE. Serve with butter and honey, if you think it needs it!

2 c. flour
1 1/2 c. cornmeal
1 1/4 c. sugar
2 tsp. baking soda
1 tsp. salt
3/4 c. oil, OR
1/2 c. oil + 1/4 c. applesauce
2 c. water
1 T. vinegar
1 egg

In large bowl, blend flour, cornmeal, sugar, baking soda, and salt. Add oil, applesauce, water, vinegar, and egg. Mix well. Pour in greased 9 x 13 pan. Bake at 350° for 34-40 minutes, until toothpick inserted in center comes out clean.

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