Corn Bread
Lynn Bauter
ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup * ALBERS® Yellow Corn Meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 eggs, lightly beaten
- 1/3 cup vegetable oil
- 3 tablespoons butter or margarine, melted
directions
- 1
PREHEAT oven to 350° F. Grease an 8-inch square baking pan.
- 2
COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
- 3
BAKE for 35 minutes or until wooden pick inserted in center comes out clean.
- 4
FOR MUFFINS:
- 5
SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
- 6
* ALBERS® White Corn Meal can also be used.
notes
Honey Butter: * 1/2 cup butter, softened * 1/4 cup honey Mix the butter and honey with blender or hand mixer. Store in refrigerator.
Source: Lynn
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