Cornbread

When I was in elementary school my mom used to take us to Bakers Square when it was raining and order hot cocoa and cornbread - it was the best. It made me crave cornbread whenever the weather was gray and drizzly. I love it.

It was the first thing I proudly learned to make when I was a kid, all by myself. I loved the feeling of measuring out so many things, mixing them all together and knowing that in 25 minutes I would have something delicious. I can't have chili beans without it. I must have a piece of cornbread with melty butter on it with every bite. Indulgent? Yes. Delicious? Totally.

I always use the recipe on the back of the Albers yellow cornmeal box. Its the best.

Albers® Corn Bread

(Makes 12 servings)

This moist corn bread can be served with salads, soups, stews, chilies, or southern fried chicken. Try it toasted and spread with butter and jam in the morning.

1 cup Albers® White or Yellow Corn Meal

1 cup all-purpose flour

1/4 cup granulated sugar

1 Tbsp. baking powder

1 tsp. salt

1 cup milk

1/3 cup vegetable oil

1 large egg, lightly beaten

PREHEAT oven to 400°F. Grease 8-inch square baking pan.

COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.

NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.

FOR MUFFINS:
SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.

Don't forget to serve alongside some good chili beans. =)

As we head into the fall season, one question:

What's your favorite go-to comfort food/meal in cold weather?