We were in the mood for chili so along with chili comes cornbread. I am not sure why, but I decided to stray from my normal recipe, Grandma's Corn Bread, from Allrecipes.com and try the recipe on the container of corn meal. All I had on hand was Quaker yellow corn meal, which is probably not very authentic or southern. I still like my favorite recipe better - probably because I like my corn bread sweet. Easy Corn Bread
from Quaker
1 1/4 cups all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400 F. Grease an 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil, egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20 - 25 minutes or until light golden brown.
1 1/4 cups all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400 F. Grease an 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil, egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20 - 25 minutes or until light golden brown.
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