I’ve been on a corn bread kick lately. I love to eat it warm with light margarine melted on top! I tweaked a recipe that I had and I’m really happy with how this came out. I love it because it’s not too sweet like some store-bought corn bread. So put on a pot of coffee and give this a try! This recipe can also be used for corn muffins.
1 1/2 cups all purpose flour
1 1/4 cups yellow cornmeal
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk (I use 1%)
5 tablespoons butter, melted
1. Preheat the oven to 350 degrees F. Spray an 8 x 8 baking pan with non stick spray; set aside.
2. In a large bowl, mix all of the ingredients together. Pour the batter into the prepared baking pan. Spread the batter evenly.
3. Bake for 25 – 27 minutes or until a toothpick inserted in the center comes out dry.
When the corn bread is completely cooled, wrap well in plastic wrap and place in a labeled freezer bag. Be sure to remove as much air as possible. I recommend using vacuum sealed bags. Freeze up to 2 months.