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1
Preheat oven to 400F.
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2
Sift flour, corn meal, baking powder, salt, and, if you like, sugar into a bowl; beat egg with milk and oil just to blend.
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3
Make a well in dry ingredients, pour in egg mixture, and stir until well blended.
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4
Pour into a well-greased 8 x 8 x 2 baking pan and bake 20-25 minutes until bread pulls slightly from edges of pan, is lightly browned and springy to the touch.
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5
Cut in large squares and serve oven-hot with lots of butter.
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6
VARIATIONS
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7
Jalapeno Corn Bread: Mix batter as directed increasing baking powder to 3 1/2 teaspoons and adding 1 cup grated Monterey Jack or sharp white Cheddar cheese, 1-2 (4-ounce) cans very well drained, chopped Jalapeno peppers or green chilies, 1/4 cup minced yellow onion, and, if you like, 1/4 cup crumbled crisply cooked bacon.
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8
Bake as recipe directs 25-30 minutes.
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9
Per serving (12-16): 130-115 C, 10-5 mg CH, 215-160 mg S*
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10
Corn Sticks (14 sticks): Preheat oven to 425F.
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11
Grease corn stick pans, set in oven, and let heat while oven preheats.
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12
Mix batter as directed, spoon into hot pans, and bake 15-20 minutes until nicely browned and springy to the touch.
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13
Serve at once.
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14
Per Stick: 105 C, 20 mg en.
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15
195 mg S*
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16
Corn Muffins (1 dozen): Preheat oven to 425F.
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17
Mix batter as directed, spoon into greased muffin pans, filling each cup two thirds.
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18
Bake 15-20 minutes until lightly browned and springy to the touch.
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19
Serve hot.
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20
Per Muffin: 140 C, 25 mg CH, 260 mg S*
