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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This corn bread is on the dry side ideal for our dressing (see Pork Chops with Pecan Corn Bread Dressing and Cider Gravy) but not for eating on its own. Active time: 15 min Start to finish: 30 min Ingredients:
1/2 cup yellow cornmeal (not coarse) |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1 large egg |
1/2 cup whole milk |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 400°F.
2. Whisk together cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk together egg, milk, and oil in another bowl, then add to cornmeal mixture and stir until just combined.
3. Pour batter into a greased 8- or 9-inch square baking pan and bake in middle of oven until a tester comes out clean, 12 to 15 minutes. Cool 5 minutes in pan on a rack, then turn bread out onto rack to cool completely.
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