Corn Bread

This is another one of those recipes that makes me wonder just what the heck I’ve been doing on this blog for five years. It’s so simple and basic, that I’m quite surprised that it has not yet been covered on this here site. There’s a recipe for Jalapeno Corn bread from back in 2004, but no pure corn bread recipe.

Until now.

Now some of you may be thinking “Corn Bread? What’s the big deal about Corn Bread?” Allow me to open your mind’s eye to whether or not you “get” what this recipe is all about.

Picture in your mind a piece of hot corn bread directly from the oven. On top is a small pat of butter, melting ever so slightly. There is a sweet and warn aroma, due to the baked cornmeal, emanating from the bread.

Is your mouth watering, even if only slightly, at this thought? Then you understand why corn bread must get its due.

  • 1 cup yellow corn meal
  • 1 cup All Purpose Flour
  • 1/4 cup granulated sugar
  • 1 Tbsp. Baking Powder
  • 1 tsp. salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg, beaten and at room temperature

Pre heat your oven to 400 degrees F.

In a mixing bowl, combine the corn meal, flour, sugar, baking powder, and salt. Break up any clumps with a fork if need be.

Combine the milk, oil, and beaten egg in a separate bowl. Pour the wet ingredients into the dry and mix well, creating a thick batter.

Pour the batter into an 8″ x 8″ glass baking dish or an 8″ cake pan. Spread evenly. Place in oven and bake for 23 to 25 minutes. (You can do the toothpick trick to determine if the bread is done, but the golden color of the crust was all I needed.)

Serves 8-10