When in Doubt, Make Cornbread

Sometimes dinner needs some extra oomph.  Maybe I didn’t buy enough meat, or the vegetables are a little limp.  Or I forgot to cook the baked potatoes.

Hot cornbread, fresh from the oven, served with a jar of honey or a chunk of butter, will make everyone feel much better. It takes 5 minutes to prepare and just 20 minutes to bake.
What could be easier?

If there are leftovers, toast them for breakfast. 

Basic Cornbread - serves 8-10 (adapted from "Help! My Apartment Has a Dining Room") 

1 cup all-purpose flour + 1 teaspoon for dusting pan
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon lemon juice
1/4 cup honey
1 large egg
3 tablespoons canola oil + more for greasing pan 

Place an oven rack in the middle position and preheat the oven to 425 degrees. 

Combine the flour, cornmeal, baking powder, baking soda and salt in a large bowl and set aside. 

Pour the milk into a small bowl, add the lemon juice and stir.  Let sit for 5 minutes.  Then add the honey, egg and oil and stir until well combined.  Add the liquid mixture to the flour mixture and stir thoroughly with a wooden spoon. 

Lightly rub the bottom and sides of an 8-inch or 9-inch square pan with oil. Add 1 teaspoon flour and swirl it around to coat the oiled surface.  Pour the batter into the pan and bake for 20 minutes, or until the top has begun to brown and a cake tester or knife comes out clean when inserted into the center. 

Remove from the oven, cool briefly, cut into squares and serve.

                       For easy recipes, order "Help! My Apartment Has a Kitchen!"