Directions
- Wash hands with soap and water.
- Heat oven to 425 degrees. Grease 8- or 9-inch square pan.
- Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir to combine ingredients.
- Crack egg into a small bowl and beat with a fork to combine white and yolk.
- Add egg, oil, and milk to flour mixture. Mix until ingredients are well blended.
- Pour batter into prepared pan.
- Bake 20 to 25 minutes, until firm to touch or wooden pick inserted in the center comes out clean.
Cook's Note
Create-a-Flavor Changes:
Buttermilk Corn Bread. Use only 2 teaspoons of baking powder and add 1/4 teaspoon of baking soda. Substitute 1 cup buttermilk for skim milk.
Whole Wheat Corn Bread. Use 1/2 cup all-purpose flour and 1/2 cup whole wheat flour.
Corny Corn Bread. Add 1 cup kernels (fresh, frozen, or canned, well drained) with the milk.
Cheesy Corn Bread. Add 1/2 cup shredded cheddar cheese with the milk.
Chili Cheese Corn Bread. Add 1/2 teaspoon chili powder to the flour mixture. Drain one 4-ounce can of chopped green chilies. Add chilies and 1/4 cup shredded Monterey jack cheese with the milk.
Blueberry Corn Bread. Fold 1 cup blueberries (fresh, frozen, or canned, well drained) into the batter.
Corn Bread Muffins. Pour batter into prepared muffin cups. Bake 20 minutes at 400 degrees.