credit Joshua Graham
Corn Bread
5 minutes
25 minutes
  • 1/2 cup Flour, Self Rising
  • 2/3 cup Corn Meal
  • 3 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 2 tbsp Vegetable Oil
  • 1 Large Egg
  • 2/3 cup Milk, Whole

Mix dry ingredients together in a mixing bowl. (To save on dishes, I tend to use one I can bake in.) Note: I prefer coarse ground corn meal, but some people like fine. You may find this labeled "polenta". Cut in oil. (To be honest, I rarely do this, I normally just mix it in.) Add the egg and milk and stir. A whisk does nicely for this. Note: I say whole milk, as I prefer it, but any type will do just fine. From a cold oven, cook for 20-30 minutes, depending on your oven at 400ºF (200ºC, Gas Mark 5). If your oven is pre-heated, probably more like 15-20 minutes. You're looking for a golden brown top, and you should be able to stab it with a toothpick or fork and come out clean. If it's not done, the toothpick will come out with batter on it.

credit Joshua Graham

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