Corny cornbread

I decided to make this last-minute the other night, with blackened catfish and zucchini slaw. It went so well! It would also go great with the Jamaican pumpkin vegetable curry stew and the spicy white bean and sweet potato stew with collards.

When I need a basic recipe for something typically American -- meatloaf, zucchini bread, chocolate chip cookies, brownies, etc. -- I turn first to the Better Homes and Garden New Cook Book (mine is from 1989, and there are newer versions being released all the time it seems). It's a trusty source, with loads and loads of recipes, pictures, info about cooking time for poultry and cuts of meat, and the like.

So that's where this cornbread recipe comes from, and there are alternative options, too, such as corn muffins and green chili corn bread. I opted for the one with kernels in it.

Corny cornbread (makes 8 large servings)

1 cup all-purpose flour

1 cup cornmeal (any color)

2-4 tablespoons sugar (I used 3)

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

1/4 cup vegetable oil

one 12-ounce can of corn, drained (I used 1.5 cups of defrosted frozen kernels)

1.) Combine the flour, cornmeal, sugar, baking powder, and salt.

2.) In a separate bowl, beat together the eggs, milk, and oil.

3.) Combine the two mixtures, stirring just until smooth.

4.) Stir in corn kernels.

5.) Bake in a non-stick or greased round pan -- or a 9x9x2-inch pan -- for 20-25 minutes, or until golden brown, at 425 degrees. Serve with butter on the side!