Golden Corn Bread
Corn Bread
Yield
8 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
cornmeal
champion yellow |
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | large |
eggs
beaten |
|
| ¼ | cup |
milk
|
|
| ½ | cup |
butter
melted, or other fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
cornmeal
champion yellow |
|
| 355 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 1 | large |
eggs
beaten |
|
| 59 | ml |
milk
|
|
| 118 | ml |
butter
melted, or other fat |
|
Directions
Sift yellow corn meal, sifted flour, sugar, salt and baking powder into bowl.
Add beaten egg and milk, stirring lightly; fold in melted fat.
Bake in greased 8 inch square or greased muffin pans in hot oven 425℉ (220℃) for 20 to 25 minutes.
Serve warm with butter or covered with creamed chicken, fish or meat.
Note: This recipe was from the back of a Champion corn meal package. I bought a Polly Prim antique tin in the 1970's at an estate sale.
