Saturday, February 14, 2015

Corn Bread

In the United States, cornbread is a common quick bread containing cornmeal. It is a traditional staple food for places where wheat flour was more expensive. It is also eaten with baked beans, chili con carne and barbecue  or  crumbled into a glass of cold milk and eaten with a spoon. Thanksgiving corn bread is commonly use as stuffing  turkeys. Cornbread can be bake  with little or no sugar and smaller amounts flour or no flour.

Cornbread is another family favorite recipe. You can add more sugar according to your taste.

  • 1 1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar 
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 1 large egg
  • Cooking spray or butter to grease the pan
  1. Heat the oven to 400°F. Grease the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  2. In a large bowl, mix all the dry ingredients together.
  3. In another bowl, beat vegetable oil, milk and egg with a wire whisk until well mixed. 
  4. Add the milk mixture to the dry ingredient. Whisk together. Let rest for 10 minutes and whisk again.
  5. Pour batter into the prepared greased pan. 
  6. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.


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