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.
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.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Autumn,
by Joanne Weir
(Time-Life Books, 1997).