I have to admit that dinner preparation can be a challenge some days, all right, most days at our house. Kids are hungry and whining, the baby crawling around my feet, and a great dane laid out right in the middle of the flour, just so she can be in the same room with everyone. Most the time this is too much for me to handle. I try and involve the older kids with making dinner to give them something fun to do and this makes it more likely they will eat the dinner. The best part of this is, it secretly stops the whining!
My two year old, Jace, has developed quite a talent for mixing breads and batters. Cornbread is one of his favorites!
Golden Cornbread
Ingredients
- 1 cup Flour
- 1/4 cup Sugar
- 4 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Cornmeal
- 2 Eggs
- 1 cup Milk
- 1/4 cup Butter, melted
Directions
Sift all dry ingredients together. Mix all wet ingredients together in a separate bowl.
Put wet ingredients with the dry ingredients and stir until just moistened.
Pour into a greased and floured cast iron pan, greased 9″ cake pan, or a greased 9″ x 9″ casserole dish.
Bake at 425 degrees for 20-25 minutes.
Place all dry ingredients together into a sifter and sift into a mixing bowl. 
Mix all wet ingredients in a separate bowl.
Make a well in the dry ingredients and pour in the wet ingredients. Mix together until all dry ingredients are just moistened. Note: There will be a few lumps. Do not over mix! It will make your bread tough.
Pour into a greased and floured cast iron pan (or a 9″ cake pan or a 9″ x 9″ casserole dish). To flour the cast iron pan I use a basting brush to spread the flour around evenly. Then dump the extra flour out. Bake at 425 degrees for 20-25 minutes.
Test the center of the bread with a knife or toothpick and bake until golden brown. Serve with honey butter and/or chili. I hope you enjoy this recipe as much as we do!