High on the Hill of Central New York, anything below the Mason-Dixon Line seems light years away. For those from the South, the traditionally rich, hearty meals seem like an even more distant memory. Shucks, even Yankees (or Midwesterners or West Coasters) get the craving for cornbread – the soft golden cake that crumbles into steaming, sticky bits on your lips and fingers – every once in awhile. But if tonight’s not cornbread night in the dining hall, or your Kimmel money ran out and you can’t afford to hit KFC, never fear. Whip out a bread tin (or rectangular Tupperware) and cook up this Southern staple in half an hour. And if you dip it honey, you might even find yourself speaking with a Southern ack-sant.

Place in shopping cart:

2 cups cornmeal1 cup all-purpose flour cup sugar1 tsp baking soda1 tsp salt2 cups milk or soymilk3 tbsp vegetable oil

Proceed to check-out:

1. Combine dry ingredients.2. Blend in the milk and oil until no lumps exist. 3. Spoon batter into a lightly greased 9x5x3-inch loaf pan. Let stand 10 minutes. 4. Bake at 375 for 35 to 40 minutes. 5. Let cool five minutes before removing from pan.6. Enjoy!!