Good old cornbread. This version is a little bit sweet and has a tiny bit of a gritty texture.
- 1 c. milk
- 1/4 c. margarine, melted
- 1 large egg
- 1 1/4 c. cornmeal
- 1 c. flour
- 1/2 c. sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
Heat oven to 400oF. Grease bottom and sides of a 9" round or 8" square pan with shortening. Having neither of these things myself, I've made it in either 2 loaf pans (filled only half full) or 12 muffin tins. You could theoretically make it in one loaf pan, but I think the cooking times could be all messed up and it might not turn out. In any case, you want the batter about a inch to an inch and a half thick in the pan or tins.
Mix together the cornmeal, flour, sugar, baking powder, and salt in one bowl, and the milk, margarine and egg in another. Pour the wet ingredients into the dry and mix until just moistened (like muffin batter). The batter will be lumpy. Pour into the pan or tins.
Bake 20 to 25 minutes, until golden brown. (Sea level: 50o lower and 5 minutes shorter.)
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Last modified: Fri Mar 25 21:44:47 PST 2005