Corn Bread

Title:
Corn Bread

Yield:
1 Servings

Categories:
Bread,
Quick




Ingredients:





     1 c  Flour


   1/4 c  Sugar


     4 ts Baking powder


   3/4 ts Salt


     1 c  Yellow corn meal


     1    Egg


     1 c  Milk


   1/4 c  Melted shortening or cooking


          -oil






 Heat oven to 425F. Grease an 8-inch square baking pan or a 10-inch iron


 skillet. (I sprayed my baking pan heavily with Pam and then put it in the


 oven and preheated the pan in the oven.) Sift together flour, sugar, baking


 powder and salt (I just mixed them together with a fork); stir in corn


 meal. In a medium-size bowl beat egg with a fork just enough to blend yolk


 and white. Stir milk and shortening into egg. Add dry ingredients and stir


 to blend thoroughly, beat just until smooth. Pour into greased pan and bake


 about 25 minutes.


 


 VARIATIONS


 


 Buttermilk Corn Bread: use 3 tsp baking powder and add 1/4 tsp soda. Use


 buttermilk for milk.


 


 Corn Muffins: Heat oven to 400F. Grease muffin cups. Mix 1 recipe of corn


 bread batter and fill muffin cups 3/4 full. Bake 25 to 30 minutes.


 


 YIELD: 12 medium-sized muffins


 


 Corn Sticks: Heat oven to 425F. Grease corn stick pans and fill almost to


 the top with corn bread batter. Bake about 20 minutes.


 


 YIELD: 12 corn sticks


 


 Recipe by: Sandy Coate


 


 Posted to EAT-L Digest  by Sean Coate 
on Sep 11, 1997