Cornbread!

I'm really sorry about posting really late today, but I have a genuine explanation for everything. Well, I don't think anyone would care if I posted early or late, but I feel bad because it threw my schedule into the bin. Well, I sprained my ankle over the weekend; it's a silly story really! So, today I was in not much of a mood to stand in the kitchen too long. I was more in the "relax on the couch and read a book" kind of mood, which I did and finally finished my book but that's besides the point. So, I made cornbread. Well, it's an American specialty and I made the traditional skillet variety which came out pretty well. I'm not sure if you get corn meal in India but I think it's just corn flour but a coarser variety. I'd say the bread is more like American dhokla without the tadka and well I love dhokla. The rest of my evening I spent hopping around Walmart looking for ingredients for tomorrow's bake but I couldn't find what I was looking for so I'm forced to bake something else; this makes me sad. Anyway, here's the recipe for cornbread. Again, thank you all for clicking the ads on the side and your continued support and encouragement! I want to reply to each one of the comments on your post but I'm sorry it's taking me so long; I will do so really soon! Thanks again! I wouldn't have a reason to bake everyday if it weren't for y'all!

Ingredients:

• 1 cup of flour
• 1 cup of corn meal
• 1 and a 1/2 cups of milk
• 1/2 tbsp of baking soda
• 1/2 tsp of salt
• 2 tbsps of oil
• 2 eggs

Directions:

• Mix all the ingredients except the oil in a stand mixer or in a bowl.
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• Once they've all combined together well, heat the oil in a skillet and pour it into the batter.
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• Pour the batter into the skillet.
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• Heat the skillet over medium flame till it becomes slightly bubbly on top and it looks like it's half cooked.
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• At this stage pop it into the oven at 350 degrees Fahrenheit or 190 degrees Celsius and bake for approximately 15 minutes; be sure to check on it and make sure it is not burnt.
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• Done!