1 1/4 cups unsifted all-purpose flour
3/4 cup cornmeal
2 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/4 cup (1/2 stick) butter, melted


1. Preheat the oven to 375 degrees F. Generously grease an 8-inch square pan.
2. In a medium bowl, combine flour, cornmeal, brown sugar, baking powder and salt. In a 2-cup glass measuring cup beat together milk, egg, and melted butter.
3. Add liquid ingredients to dry ingredients and stir just until all the dry ingredients have been moistened. The mixture should be lumpy. Transfer to the greased pan.
4. Bake 25 to 30 minutes or until the top is golden brown and center springs back when gently pressed. Cut into 12 rectangles and serve warm.

For a head start on hot corn bread for dinner, measure the dry ingredients before you go to work and cover tightly. You can even grease the pan and cover it so it is ready to use.

Corn Bread
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