I had the best cornbread ever at a picnic a few years ago. It was catered affair and made by a restaurant not very close. Unfortunately I don't even remember the name of the restaurant. Since then, I have had these tasty darling cornbread dancing in head. They were on the sweet side and did not contain banana like the Banana Cornbread recipe from Eat Cake For Dinner that I tried here. Next time, I will be looking for one without the banana.
Banana Cornbread
Printable Recipe
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar, packed
1 cup mashed banana (around 2 large or 3 small)
2 eggs
1/4 cup milk
1/4 cup canola oil
1 teaspoon vanilla
Directions:
1) Preheat oven to 400 degrees.
2) In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg and brown sugar; set aside.
3) In a separate bowl, whisk together the mashed banana, eggs, milk, oil and vanilla. Pour into dry ingredients and stir together until just combined.
4) Pour batter into a greased 8x8-inch baking dish and bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.
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