Friday, January 1, 2010

Golden Yellow Corn Bread

Golden Yellow Corn Bread/Muffins
We make both versions of this in our house - usually in muffins form for ease of serving to three small children.  We use the sweeter version when pairing with something spicier.  This is such a great recipe (from the package) because it is so forgiving.  Sometimes we throw in some leftover corn, shredded or diced pepper jack cheese, and/or a big spoon of salsa.  It always turns out great.  You just can't mess it up.
1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
¼ cup sugar
1 teaspoon salt
3 teaspoons baking powder
¼ cup oil
1 cup milk
1 egg, beaten

Corn Bread:
Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.

Corn Muffins:
Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425 degrees for 15-20 minutes. Makes 12 muffins.

Recipe Variation:
**For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, ½ cup sugar, ½ cup oil and 2 eggs. Reduce the heat to 400 degrees. Bake for 20-25 minutes.

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