Plain ‘ole Corn Bread
Known for its golden, crumbly texture and subtly sweet, corn-infused flavor, this American classic can be served with almost any meal and is a guaranteed hit at your next dinner party!
Print
Pin
Ingredients
- 1 cup milk
- 1 egg
- ½ cup + ½ tsp cornstarch
- ½ tsp salt
- 1 tbsp + 1 tsp baking powder
- 1 cup War Eagle Mill Organic Yellow Cornmeal
- 1/3 cup sugar optional
Instructions
Bread
- Preheat oven to 375 degrees F.
- Grease 8-inch square baking pan.
- In a bowl, combine all ingredients and mix thoroughly until no lumps remain and batter is thick.
- Pour the batter into the baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center of the cornbread and top is golden brown.
- Remove from oven and let cool.
- Enjoy!
Muffins
- Grease muffin tin or line with muffin cups.
- Pour batter two-thirds of the way full into muffin tins.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center of a few muffins and the tops are golden brown.
- Remove from oven and let cool.
- Enjoy!
Notes
Bread: makes 9 servings
Makes 15 muffins
Pairs well with our WEM Classic Chili recipe or our WEM Bean Palace Pinto Bean Soup
