I will admit that this was my first time making corn bread from scratch…I think I’ve made it one or two times before and it has been a box mix. I’ve always found them to be slightly dry with a grainy texture.
This, my friends, is the opposite! Surprisingly moist and delightfully fluffy, this is what corn bread is all about. Eaten warm, with a dab of honey or butter (or honey butter like my mom used to make), this is a great compliment to any meal! This recipe can easily be adapted to make corn muffins if you so desire.
Easy Corn Bread
- 1 1/4 cups flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup skim milk
- 1/4 cup vegetable oil
- 1 egg
Heat oven to 400 degrees. Grease an 8 or 9 inch pan; set aside.
In a medium mixing bowl, combine dry ingredients. Stir in milk, oil and egg, combining just until moistened. Pour batter into prepared pan.
Bake for 20-25 minutes or until light golden brown and tester inserted into center comes out clean.
- To make corn muffins, pour batter into 12 greased or lined medium muffin tins. Bake 15-20 minutes or until golden brown.
Source: Quaker corn meal container