|
1. Preheat oven to 400°F. Grease 8-inch square baking pan.
|
|
2. Combine flour, cornmeal, sugar, baking powder and salt in large bowl; set aside. Combine milk, oil and egg in small bowl until blended. Stir milk mixture into flour mixture just until moistened. Spread batter evenly in prepared pan.
|
|
3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cut into squares. Serve warm.
|
| |
|
Corn Muffins
Preheat oven to 400°F. Prepare batter as directed in step 2, except spoon batter into 12 (21/2-inch) greased or paper-lined muffin pan cups. Bake 20 minutes or until golden brown and toothpicks inserted into centers come out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm. Makes 12 muffins.
|
| |
|
Corn Sticks
Preheat oven to 425°F. Heat cast-iron corn stick pan in oven while preparing batter as directed in step 2. Carefully brush hot pan with additional vegetable oil before spooning half of batter into prepared pan. Bake 10 to 15 minutes or until lightly browned. Immediately remove from pan; cool on wire racks 10 minutes. Repeat with remaining half of batter. Serve warm. Makes 14 corn sticks.
|
Corn Bread
