Corn Bread
From The Fannie Farmer Baking Book
¾ cup yellow cornmeal
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons, melted shortening, margarine, or butter
1 cup cooked corn (approximately 2 ears), plus juice scraped from from the cob
Preheat oven to 425º, and grease an 8” square pan or a cast iron skillet
- Mix the cornmeal, flour, sugar, baking powder, and salt in a bowl. Add the milk, egg, melted shortening, and corn and corn juices. Blend well
- Spoon into the prepared pan, and bake for about 20 minutes, or until a cake tester or toothpick comes out clean.
- Cool in the pan, and cut into squares.
Yield: approximately 9 pieces
Options: Add ½ cup grated cheddar or Jack cheese