Corn Bread Philip J. Erdelsky

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Preheat your oven to 350^oF.

In a large mixing bowl, mix the following dry ingredients (sifting them together if the flour is not pre-sifted):

• 2 cups yellow corn meal
• 1-1/2 cups flour
• 1/4 cup sugar
• 4 TEAspoons baking powder
• 1-1/2 TEAspoons salt

In another container, mix the following:

• 1-3/4 cup skim milk
• 1/2 cup vegetable oil
• 1/4 cup egg substitute (or one well-beaten egg if you aren't worried about cholesterol)

Pour it into the dry ingredients and mix thoroughly with an electric mixer or a wire whip and spoon.

Some cookbooks warn about overmixing. The cornbread will have a slightly fluffier texture if the mixture contains some small lumps, which will disappear during baking.

Pour into a greased 9 X 9 X 2 glass baking dish. (The use of a metal baking pan or containers of other sizes will affect the baking temperature and time.)

Bake at 350^oF for 40 minutes.

A variation on this recipe is Corn and Oatmeal Bread. Instead of two cups of corn meal, use one cup of corn meal and one cup of quick oats. The resulting bread is less corny and somewhat lighter.

Last updated December 4, 2009.