Corn Bread

This recipe came on the Dixie Lily Yellow Corn Meal box years ago. I still have the cutout of the recipe in my recipe box. I have made this since the 1970s. Lately, I have added corn kernels  to it and it makes a moister corn bread.
 
It is a very simple recipe to make and it takes a very short time to bake.
Corn Bread

Ingredients

  • 1 cup sifted Plain Flour (I use unbleached)
  • 1/4 cup sugar
  • 4 tsps baking powder
  • 3/4 tsp salt
  • 1 cup Yellow Corn Meal
  • 1 egg
  • 1cup milk
  • 1/4 cup melted shortening or cooking oil
  • 1/2 cup corn kernels (frozen or fresh cooked), optional.

It is best if you have a bread bowl. They are a must and every kitchen should have one. Big, thick ceramic bowls. And a nice, old, cotton towel to wet to cover the bowl with.

Step by Step Instructions

Step 1

Heat oven to 425°. Grease an 8-inch square baking pan or a 10-inch iron skillet.

Step 2

Sift together flour, sugar, baking powder and salt; stir in corn meal.

Step 3

In a medium-size bowl beat egg with a fork just enough to blend the yolk and white.

Step 4

Stir milk and shortening into egg. Add dry ingredients and stir to blend thoroughly, beat only until smooth.

Step 4

Pour into greased pan and bake about 25 minutes.

Note: For Buttermilk Corn Bread use 3 teaspoons baking powder and add 1/4 teaspoon  soda. Use buttermilk for milk.

Corn Muffins:

Heat oven to 400°. Grease muffin cups. Mix 1 recipe of corn bread batter and fill muffin cups 3/4 full. Bake 25 to 30 minutes.

Makes 12 medium-size muffins. (old style muffins which used to be much smaller than modern muffins.