It is soup weather… chili weather… stew weather.  Oh yes.  The winds are whipping and a serious chill is in the air ’round these parts, friend.  This time of year provokes immediate pajama pant application upon arriving home from work.  Followed by warm food and carb consumption.  I mean, right?  Oh, and fuzzy socks are also strongly encouraged.

This corn bread is simple and slightly sweet — and a perfect compliment to any soup, chili, or stew.  Bake some up and start dunking it in said things.  Or top with soft butter and enjoy it by itself.

Perfect Corn Bread

Recipe adapted from Quaker Oats

You will need:

1 and 1/4 c. all-purpose flour

3/4 c. corn meal

1/4 c. sugar

2 t. baking powder

1/2 t. salt

1 c. milk

1/4 c. canola oil

1 egg, beaten

1. Heat oven to 400 degrees.  Grease an 8×8″ baking dish with butter and set aside.

2. In a large bowl, combine dry ingredients.

3. Stir in milk, oil, and egg.  Mix until dry ingredients are just moistened.

4. Pour batter into prepared pan and bake 20 to 25 minutes, or until light golden brown and skewer inserted in center comes out clean.  Cut into squares and serve warm.

Corn bread will keep, well wrapped at room temperature, for up to 3 days.