Golden Corn Bread - cooking recipe
Ingredients
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1 c. all-purpose flour
3/4 c. corn meal
2 to 4 Tbsp. sugar
2 1/2 tsp. double-acting baking powder
1/8 tsp. baking soda
1 tsp. salt
1 egg
1 c. milk
1 Tbsp. vinegar
3 Tbsp. cooking oil, butter or margarine, melted
Preparation
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About 35 minutes before serving:
Preheat oven to 425\u00b0. Grease 8 x 8-inch baking pan (I use my 10-inch iron frying pan). In mixing bowl, mix the dry ingredients.
Add the vinegar to the milk and let stand about 5 minutes.
Put cooking
oil in baking pan and place in the oven to heat hot.
Break egg into vinegar/milk cup and beat slightly.
Pour the heated oil into the vinegar/milk/egg mixture, leaving about 1 tablespoon to coat the pan.
Add the vinegar/milk/egg/cooking oil mixture to the dry ingredients, all at once and stir just until mixed.
Do not beat. Pour this into the baking pan.
Bake 15 minutes in 425\u00b0 oven.
At this time, I turn my bread and let it continue cooking for 5 minutes.
But you could just continue cooking the bread until done, without turning.
Remove bread to a rack on a plate to serve (the rack will keep the bread from sweating).
This will make twelve 2 1/2-inch cornbread muffins or 14 cornsticks.
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