Corn Bread - Basic - BH&G

By mariannefeldman

Better Homes & Gardens cookbook 1930-2000 edition p 117

Ingredients

• Opt:
• 1 cup AP Flour
• 1 cup cornmeal
• 1/2 cup sugar (for sweet corn bread, if want not sweet use 2 - 4 tbs sugar)
• 1 tbs baking powder
• 1/2 tsp salt
• 2 beaten eggs
• 1 cup milk
• 1/4 cup oil or shortening melted
• muffins-fill 2/3 full,bake 12 - 15 mins @425-
• add craisins-
• double corn bread-add 12 oz can whole kernal corn w/sweet peppers,
• drained, into batter
• green chili-fold 1 cup shredded cheddar or monterey jack cheese,& one
• 4 oz can diced green chili eppers, drained, into batter
• confetti corn bread-stir 1/2 cup shredded cheddar cheese, 1/4 cup finely shredded carrot & 1/4 cup finely shredded zucchini into batter

Preparation

Step 1

preheat oven to 425
Grease bottom & 1/2 inch up the sides of a 9x9x2" or 8x8x2" baking pan
For double recipe: double ingredients & use 9x13x2" pan
In medium mixing bowl stir together the flour, cornmeal, sugar, baking powder & salt.
In another bowl combine eggs, milk & oil or shortening.
Add egg mixture all at once to dry mixture
Stir just until moistened
Spoon batter prepared pan
Opt: Sprinkle sugar on top for texture
Bake @425 for 20-25 mins or til wooden toothpick inserted near center comes
out clean