Fluffy quick-bread with cornmeal and wheat germ
3/4 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup cornmeal
2/3 cup wheat germ
2 eggs, beaten
1 1/8 cups milk
1/4 cup oil
1. In mixing bowl, combine dry ingredients.
2. In small bowl, mix eggs, milk, and oil. Add to dry mixture and stir just until moistened.
3. Pour batter into a greased 8" or 9" baking pan. Bake at 425 degrees for 30 minutes. (Top should be well-browned.)
4. Serve hot with butter, honey, or syrup on top.
I like to serve this quick cornbread with soups or Mexican dishes. It's so tasty fresh! When it's cold, it does get dry and crumbly, so I re-warm and top with honey. This is the cornbread recipe my mom always made when I was growing up, and I have always loved eating it for breakfast! :) My rating: 10/10