This cornbread was quick and easy and a nice addition to the chili posted below. Serving the cornbread with the a fresh garden salad and the chili, you have a healthy and heart dinner!


1 cup unbleached all-purpose flour
1 cup cornmeal
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup canola oil
1/2 cup grated sharp cheddar cheese
1 large egg, slightly beaten
1 green onion or 3 chives finely chopped


Preheat oven to 400 degrees F. Lightly grease and flour and 8 or 9-inch square pan.

Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas, gently mix in the cheddar and chives/green onions.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.

*adapted from The Cornbread Book by Jeremy Jackson, 2003