1 CupYellow Corn Meal 1 Cup all-purpose flour 2 Tablespoon(s) Sugar 4 Teaspoon(s) Baking Powder 1/2 Teaspoon Salt 1 Cup milk 1 egg, beaten 1/4 Cup vegetable oil
Preheat oven to 350 F. Grease 8-inch square pan with solid vegetable shortening or non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil.
Beat until fairly smooth, about 1 minute.
Pour batter into prepared pan and bake in preheated oven for 20 to 30 minutes ON TOP RACK,
or until wooden pick inserted in center comes out clean.
Tips: Muffins or Corn Sticks - Pour corn bread batter into greased or muffin cups OR hot, well-greased corn stick pans. Bake for 15 to 20 minutes. MAKES: 12 muffins or about 14 corn sticks.
For Mexican Corn Bread - Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder into batter. Bake in greased (with solid shortening) or non-stick cooking sprayed 8-inch square pan for 22 to 25 minutes, or until wooden pick inserted in center comes out clean. Remove from oven; top with 1/2 cup (2 oz.) shredded cheddar or Monterey Jack cheese.