Ingredients:
1 cup flour
1 cup cornmeal
1 cup milk
1/3 cup oil
1/3 cup sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup flour
1 cup cornmeal
1 cup milk
1/3 cup oil
1/3 cup sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
Directions:
Preheat oven to 400. Grease or spray one 8×8 baking pan. In a medium bowl, whisk together the poppy seeds, cornmeal, flour, baking powder, sugar and salt. Beat in the egg, milk and oil until well combined. Pour into pan and bake 25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.
My thoughts:
I don’t know why I didn’t think of making poppy seed cornbread before last night. The seeds add a bit of crunch and texture diversity without taking away from the simple pleasure of cornbread.
I just made lemon and poppy seed muffins, I love poppy seeds in cakes, but need to invest in some fresh ones…
Very interesting combo. I bet it tastes great!