Cooking web notes

Here it is! You are going to bake the best corn bread you’ve ever had! Corn bread can actually save a ho-hum meal and is fast and easy to prepare.

Corn bread recipes that have an equal amount of flour and corn meal appeal to me and this simple rustic recipe is my most used corn bread recipe. It’s a moist melt-in-your-mouth corn bread; best served straight out of the oven, piping hot with butter enticing you for a savory bite. It’s a great 
 addition to a meal and goes with just about anything.



  
Stone-ground cornmeal contains the germ, having a distinctive nuttier-flavor. If you are like me and can not purchase it locally, you can order it from Nora Mill Granary in Helen, GA.


Freeze extra servings to have on hand for busy days when you don’t have time to bake. This could also be used for making stuffing.
What is not to love about corn bread?






Favorite Corn Bread

Ingredients:

1 c. flour
1 c. stone-ground corn meal
1 T. sugar
1 T. baking powder
½ t. salt
2 beaten eggs
1 c. whole milk
¼ c. cooking oil

Grease a 9x9-inch baking pan; set aside. In a large mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry mixture. In a medium mixing bowl combine eggs, milk and oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter will be lumpy).

Pour batter into prepared pan. Bake in 425 degree oven for 20 to 25 minutes till a toothpick inserted near the center comes out clean. Cut into squares. Serve warm.



Enjoy!bre