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Corn Bread or Muffins |
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White Corn Bread |
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| 1 c. White Corn Meal | 1 c Flour |
| 1/4 c Sugar | 1 Tbl Baking Powder |
| 1 tsp Salt | 1 c Milk |
| 1/3 c Vegetable Oil | 1 Egg, slightly beaten |
Preheat oven to 400. Grease an 8 inch square pan or place 1/2 stick of butter in a cast iron skillet and set in warming oven to melt. Check often. Mix all dry ingredients in one bowl and all wet ingredients in another bowl. Pour wet ingredients into the dry and stir until just blended. Do not over mix. Bake 20 - 25 minutes until a wooden toothpick inserted in the middle comes out clean. Serve warm. Recipe can be doubled use a 13 X 9 inch pan instead, baking time remains the same. |
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Yellow Corn Bread (sweet) |
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| 1/2 c Yellow Corn Meal | 1 1/2 c Flour |
| 2/3 c Sugar | 1 tsp Baking Powder |
| 1 tsp Salt | 1/3 c Oil |
| 3 Tbl Butter or Margarine, Melted | 2 Eggs |
| 1 1/4 c Milk | |
Preheat oven to 350. Combine ingredients and bake as above for 35 minutes. |
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Corn Muffins |
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Preheat oven to 350. Choose desired recipe above and spoon into 18 - 20 greased or lined muffin cups, filling about 2/3 full. Bake 18 - 20 minutes. **For a change of pace add shredded cheese and/or diced jalapeno peppers or diced and sauteed onion and bell pepper or drain a can of corn and add 1/4 - 1/2 cup to the batter before baking. |
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