Tuesday, April 16, 2013

Ode To Trader Joe's Cornbread

Many moons ago my brother Chris introduced me to Trader Joe.  He (Chris not Trader Joe) was living with us for a couple months to finish his degree at the university while his wife worked out of state.  On one of his visits he brought me a Trader Joe's Cornbread mix.  I WAS IN HEAVEN.  Trader Joe's cornbread was soft and sweet and irresistibly good.  I had to learn to duplicate it!!!  After a couple (ok many) failed attempts I got it right.  BEHOLD the joy of Trader Erica's Cornbread.  Note: now there is a Trader Joe's in state, but why pay for a mix when you can make it from scratch!
photo credit: jeff_w_brooktree via photopin cc

Trader Joe's Cornbread 
This is a sweet cornbread.  If it is being used in a savory application (ie being served with beans or having chili poured over it), reduce the sugar in half.  For serving with butter and jam use the original amount.  Makes a 9x9 pan-- I double it.
1 cup flour
1 cup cornmeal
3/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 egg, lightly beaten
1/4 cup frozen or canned corn, drained
1/2 cup oil
3/4 cup milk

Pre-heat the oven to 350 degrees.  Combine the dry ingredients in a medium bowl.  In a seperate bowl combine the vanilla, egg, corn, oil and milk.  Pour the wet ingredients into the dry ingredinets.  Mix until just barely combined.  It is ok to have some dry bits.  Pour the batter into a greased 9x9 pan.  Bake 30-40 minutes or until a tooth pick inserted near the center comes out clean.

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