Easy Scratch-Made Corn Bread, Payne’s Pantry by Anne Payne
What do you do when you have no corn bread mix? Well, you make it the old-fashioned way, from scratch. You know what? It was just as easy as the mix, I promise. The recipe comes from the back of the 24-oz Quaker yellow corn meal round canister, enriched and exterminated, as container says.
Easy Corn Bread, Payne’s Pantry
8 or 9 inch square pan, greased
Medium mixing bowl
Small mixing bowl
Fork for beating egg
Large spoon for stirring batter
Knife for spreading butter
1 1/4 c. all-purpose flour
3/4 c. Quaker’s yellow corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt (optional)
1 c. milk
1/4 c. vegetable oil
2 egg whites or 1 egg beaten
Butter to put on cooked bread
Heat oven to 400 degrees. Grease an 8 or 9 inch pan. Combine dry ingredients with large spoon in medium bowl. Stir in milk, oil, and egg from small mixing bowl, mixing with large spoon until dry ingredients are moistened. Pour batter into prepared pan. Bake 25-30 minutes or until lightly browned.
Tooth pick should be inserted into center of corn bread, coming out clean. Immediately spread butter all over top of corn bread. Serve warm. Makes 9-12 pieces, depending on what size is cut. You can do this! Go for it!