Corn Bread

By janedoiron

I love to eat warm corn bread with light margarine melted on top! I tweaked a recipe that I had and I'm really happy with how this came out. I love it because it's not too sweet like some store-bought corn bread. So put on a pot of coffee and give this a try! This recipe can also be used for corn muffins.

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/4 cups yellow cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk (I use 1%)
• 2 eggs
• 5 tablespoons butter, melted

Details

Servings 6
Adapted from makeaheadmealsforbusymoms.blogspot.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Spray an 8 x 8 baking pan with non stick spray; set aside.

2. In a large bowl, mix all of the ingredients together. Pour the batter into the prepared baking pan. Spread the batter evenly.

3. Bake for 25 - 27 minutes or until a toothpick inserted in the center comes out dry.

Freezing Directions

When the corn bread is completely cooled, wrap well in plastic wrap and place in a labeled freezer bag. Be sure to remove as much air as possible. I recommend using vacuum sealed bags. Freeze up to 2 months.