¾ cup yellow cornmeal
1 cup flour
½ cup sugar
3 teaspoons baking powder
½ tsp salt
1 cup milk
1 egg, well beaten
2 Tablespoons vegetable oil
Preheat oven to 425 degrees and grease an 8 x 8 pan. Mix wet and dry ingredients separate. Then add the wet to the dry and blend well. Bake for 20 minutes.
*I prepared the cornbread and but it into the pan and let it sit for an hour or more before cooking it and it turned out to be the best cornbread I ever made!
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