CORNBREAD
(From Erica Lehman - CWFO friend)
* 1 1/2 cups all-purpose flour
* 2/3 cup sugar
* 1/2 cup Corn Meal
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 1/4 cups milk
* 2 eggs, lightly beaten
* 1/3 cup vegetable oil
* 3 tablespoons butter or margarine, melted
Directions:
PREHEAT oven to 350° F. Grease an 8-inch square baking pan.
COMBINE
flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine
milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to
flour mixture; stir just until blended. Pour into prepared baking pan.
BAKE for 35 minutes or until wooden pick inserted in center comes out clean.
FOR MUFFINS:
SPOON
batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3
full. Bake for 18 to 20 minutes or until wooden pick inserted in center
comes out clean. Cool in pans on wire racks for 5 minutes; remove to
wire racks to cool slightly. Serve warm.
My Notes:
* Add 1/4-1/2 cup drained canned corn, or defrosted frozen corn for added texture.
* Spread mixture out to corners before baking to make it more even.
* Use a mixture of regular cornmeal (fine ground) and polenta cornmeal (medium/coarse ground) for flavor and texture.