Golden Cornbread

There is nothing like the taste of cornbread on a cold winter night with a dish of thick chili or even with deep fried chicken. My kids were never big cornbread eaters, but I’ve always enjoyed it.
Now this recipe is very versatile with options too add in just about anything. You can add a little more sugar to make it more cake-like, or a little less if you don’t have a sweet tooth. I made a special cornbread for my husband, who never cared for the sweetness of regular cornbread. It was a little heavier, but he liked it… one man’s poison and all that…
I discovered this recipe on the side of a bag of corn meal, with a little adjustment, I made it my own. Less sugar than the recipe called for.


1 cup enriched yellow corn meal
1 cup all-purpose flour
2-4 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
Preheat oven to 425 degrees.
In large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes or until wooden pick inserted in center comes out clean.
Variations
Muffins or Corn Sticks- Pour corn bread batter into greased or paper-lined muffin cups OR hot well-greased corn stick pans. Bake in preheated 425 degree oven 15-18 minutes.
Add-inns
Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and ½ teaspoon chili powder into batter for Mexican-style cornbread.
Stir in 1 cup shredded cheese for a cheesy treat.
When using the muffin method, insert a piece of hot dog or sausage (cooked) into the middle. Makes a yummy snack.