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Friday, January 29, 2010

Corn Bread

This side dish was born of desperation because I got home from a dentist appointment with one of the kids too late to make yeast bread. Corn bread is something that can be made quickly. It proved a wonderful change of pace. And, since this is a Marie Callendar-style corn bread (meaning it's quite sweet, almost more of a corn cake than a corn bread), it put smiles on faces all around the table. It's also heavy enough to fill everyone up on soup night.

Corn Bread
2 cups flour
2 cups corn meal
1 1/3 cups sugar
2 teaspoons salt
2 Tablespoons baking powder
2 eggs
2 cups milk
2/3 cup oil

Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until they are thoroughly combined. Pour in a greased 9 x 13 inch pan and bake for about 30 minutes at 400 degrees.

3 comments:

  1. I'm definitely going to try this. I love corn bread but don't think to make it very often. And I prefer more of a Marie Callendar-style corn bread. Thanks!

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  2. I made your cornbread recipe this afternoon. Two definite thumbs up! This was delicious!

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  3. And thanks, Kip for the heads up on the missing ingredient. I'm sure it was much better with milk in it!

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