Aunt Elfred’S Corn Bread

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   1. In a medium mixing bowl, sift together the flour, baking powder, and salt. Reserve.

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   2. In another medium mixing bowl, whisk together the vegetable oil and sugar.

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   3. Blend in the eggs thoroughly, and then whisk in the milk and cornmeal, along with any of the optional ingredients, if using.

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   4. Add the flour mixture and mix gently until just combined. The batter will still be a little lumpy.

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   5. Pour into a lightly greased 8- by 8-inch square metal baking pan or fill 9-10 indents of a mini popover or muffin pan about three-quarters full each (add an inch or so of water to each of the empty indents).

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   6. Bake at 400u00b0, in the upper third of the oven, for about 30 minutes for the square baking pan or about 20-22 minutes for the popover or muffin pan. When done, the cornbread will be lightly browned on top and will spring back when touched in the center.

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   7. Remove from the oven and let cool slightly on a wire rack.

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   8. Cut into squares or remove from the popover or muffin pan and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.