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| Corn Bread |
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| 1 C flour 1 C corn meal 3 T sugar 1 t salt 2 t baking powder 1 egg 1 C milk 1/4 C melted margerine |
| Mix all dry ingredients in a mixing bowl. Make a hole in center and add the liquids. With an electric mixer, start mixing from liquid center out until all is creamy. Pour into a small greased, square ( preferably ) cake tin, bang on counter afew times to pop bubbles and bake at 160 C until golden and springs back in the middle. A toothpick will come out clean when done. About 20 minutes. Cool slightly and cut into squares or rectangles. NOTES; I like this recipe because it doesn't make a huge amount. Nothing is left over usually, so when I crave cornbread, this is fast and nice sized for three or four people. It's a bit courser than the Honey Cornbread and not too sweet. Classic. |
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