Corn Bread

By barbgreenfield

Well, needles to say, you'd sure be hard pressed to come up with a better cornbread recipe. It's excellent! Suberb! I've read all 84 + reviews and have learned the following additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a round 1/2-cup (or less). I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly). The next time I bake this for our gang, I'm going to add all of the above -- I'll be bold and daring!


This is excellent cornbread! I use 1/3 c. white and 1/3 c. brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.

I also reduced the baking powder to 2 tsp. Perfect!

Ingredients

• 1 * 1 cup all-purpose flour
• 1 * 1 cup yellow cornmeal
• 2/3 * 2/3 cup white sugar
• 1 * 1 teaspoon salt
• 3 1/2 * 3 1/2 teaspoons baking powder
• 1 * 1 egg
• 1 * 1 cup milk
• 1/3 * 1/3 cup vegetable oil

Preparation

Step 1

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.