Tuesday, April 26, 2011

Corn Bread

Rain, rain, go away!

I know.  I know.  April showers bring May flowers.  But too many April showers also keep farmers from planting their crops and it cancels soccer, baseball, softball and t-ball practice.  It also makes me a bit grumpy after a while.

I can't do anything about the constant rain.  But I can make a comforting pot of soup and some delicious corn bread to go along with it.  I've shared a few soup recipes on here before but I've never shared my favorite corn bread recipe.  When time is tight, I don't mind using one of those extremely economical boxes of Jiffy Corn Bread Mix.  But when I have the luxury of time to make it completely from scratch, this is the recipe I always, always use.  Wish I could give props to wherever I found this recipe, but I have no clue.  I've been using it for several years and didn't record my source.  Party foul!

Sweet Corn Bread
Here's What You Need:
1 1/2 cups 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 melted butter

Here's What You Do:
Preheat the oven to 350 degrees and grease an 8 inch square pan.  Next, melt the 3 Tablespoons butter so it will have time to cool a bit before you use it.  In a large bowl, combine the flour, sugar, corn meal, baking powder, and salt.  In another medium sized bowl, combine the milk, eggs, oil and butter.  Mix well.  Add the milk mixture to the flour mixture.  Stir just until blended.  Pour into the pan.  Bake for 40 minutes on the bottom rack of the oven.  It may need an additional 5-10 minutes of baking time.  Just check it with a toothpick or cake tester.  If you want to make these into corn muffins, you will get about 18-20 muffins from this recipe.  Bake for approximately 20 minutes.

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