Fantastic Food Friday: Corn Bread

Two ways. We like the more traditional recipe to accompany things like fried or roasted chicken but the sweet recipe for spicy foods like chili.

Traditional Corn Bread
1 cup corn meal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup veggie oil
2 eggs, lightly beaten

Sweet Corn Bread
1 1/2 cups flour
1/2 cup corn meal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup veggie oil
3 tablespoons butter, melted

Combine the dry ingredients in a large bowl. In a separate bowl combine the the liquid ingredients. Add the milk mixture to the corn meal mixture, stir just until blended.

Pour into greased 8 inch baking pan, greased or paper-lined muffin cups, or my personal favorite a cast iron skillet.

For the traditional recipe: bake at 400 for 20-25 minutes for bread or 15 minutes for muffins.

For the sweet recipe: bake at 350 for 35 minutes for bread or 18-20 minutes for muffins.

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