Cornbread

I'm old enough to have had all kinds of cornbread. I can fit it all into several categories:

1. Dry and tasteless, like grandma's sense of humor
2. Thin and brittle
3. Sweet enough to be considered candy (i.e. the southern favorite)
4. Crumbly and impossible to place in one's mouth
5. Thick and mushy
6. Burnt

I must say, I don't particularly enjoy any of those sorts of cornbread. I had to find a recipe that would result in perfect cornbread: sweet, but not sickeningly so; thick, firm, and springy to the touch; and not burnt. Here it is:

Cornbread

1 1/4 c flour
1/2 c sugar
3/4 c yellow corn meal (don't buy the cheap kind. seriously.)
2 tsp baking powder
1/2 tsp salt
1 beaten egg
1 cup skim milk
1/4 c canola oil

1. In a medium mixing bowl stir together flour, sugar, corn meal, baking powder and salt. Make a well in the center.

2. In a small mixing bowl whisk together egg, milk, and oil until smooth.

3. Add all at once to flour mixture. Stir just until moistened, resisting the urge eto beat the batter (take your aggression out on the egg instead).

For muffins: Line muffin tin with paper liners OR spray 1/2 of the way up with cooking spray. Fill cups 2/3 of the way full. Bake 15 minutes at 400 degrees, until toothpick inserted in center of muffin comes clean and tops are lightly golden (don't overbake!!!!)

For cornbread squares: Spray 9 inch square pan with cooking spray 1/2 way up the sides. Spread batter evenly into pan. Bake at 400 degrees 20-25 minutes, until toothpick inserted in center comes out clean and top is light golden brown.

For a loaf: Spray loaf pan 1/2 way up sides with cooking spray. Spread batter evenly into pan. Bake at 400 degrees 35-40 minutes, until toothpick inserted in center comes out clean and top is light golden brown.

Perfect accopaniament to Chicken and Sausage Gumbo