Friday, November 12, 2010

Corn Bread

Corn Bread
1 c flour
1 c cornmeal
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt 2 beaten eggs
1 c milk
1/4 c cooking oil
Mix dry ingredients and set aside. Mix wet ingredients in a separate bowl. Make a well in the dry mix and add the wet ingredients all at once. Mix well. Bake in an 8x8x2 pan at 425 for 20 to 25 minutes. For muffins, bake at 425 for 12 to 15 minutes.
Confetti Corn Muffins:
(Awesome with the Cincinnati Chili)
Prepare as above, except reduce sugar to 2 tablespoons. Omit cooking oil. Add one can of creamed corn, a small can of diced chilies, and 1 cup of shredded cheese.

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