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Basic Corn Bread

Delicious freshly baked, this corn bread can also be dried for use in stuffings.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 2 Tbs. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1 cup sour cream
  • 1/3 cup corn oil
  • 1 egg, lightly beaten

Directions:

Preheat an oven to 375°F. Butter a 9-inch square cake pan.

Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.
Makes one 9-inch square loaf; serves 9.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).