Some things in life are just as easy making from scratch as it is making from a box — corn bread is just that thing. With simply eight ingredients, you can’t tell me this is hard to make! Corn bread is an amazing treat for breakfast, a delicious afternoon snack or the perfect side dish at dinner. And by using coarse corn meal and raw sugar, the texture is amazing!! Add a dab of butter and drizzle of honey and you have a shucking good thing!
In a large mixing bowl, add the corn meal, flour, sugar, salt and baking powder. Mix well. Next, add the milk, oil and egg and stir to blend completely. Meanwhile, butter the muffin cups, loaf pan or baking dish with a generous amount of butter (tastes great with corn bread so don’t be shy). Ladle mixture into muffins cups, loaf pan or 8×8 baking dish (I mix it up depending on why I’m making corn bread — muffins for breakfast, mini loaves for a side dish at dinner). Bake at 375º for 20-25 minutes, or until a tooth pick comes out clean. Cool muffins on a wire rack.
Serve warm and watch the butter melt into the crannies….perfection!
1¼ cup coarse grind corn meal
¾ cup all-purpose flour
½ cup raw sugar
Dash of salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 cup milk (I use skim)
Makes one 8×8 baking dish, 20 mini muffins or 12 muffins.