Tuesday, October 4, 2011

Corn Bread



1 cup all-purpose flour                                            

1 cup cornmeal
2 to 4 cups of sugar
1 tablespoon baking powder
½ teaspoon salt
2 beaten eggs
1 cup milk
¼ cup cooking oil or shortening, melted
1.     Grease the bottom and ½ inch up the sides of a 9x9x2-inch baking pan; set aside.
2.    In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
3.    In another bowl combine the eggs, milk, cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just till moistened.
4.    Spoon batter into the prepared pan. Bake in a 450 oven for 20 to 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool on wire rack. Makes 8 or 9 servings.