Sunday, February 5, 2012

Quick Decision to make Corn Bread

Last night I made Shake 'n Bake chicken with mac and cheese and stuffing.  I decided that I wanted rolls or biscuits too so after everything was in the oven, I decided to make corn bread.  I had a recipe for the self rising cornmeal but I was almost out of it so I used what I had left of the self rising cornmeal and the other kind that I had.  I searched for recipes previously in antipation of the new cornmeal and I found a good looking one at  I did change the recipe a little to add more sugar because my family likes the sweeter bread.  I also baked it in a 7 x 11 casserole dish instead of making muffins.  I got it out of the oven and straight to the table so I didn't get a picture.  I would have taken a picture today but we finished the whole pan so the only thing left is crumbs in the pan.  I think that says wonderful things about the recipe so I will be making it in the future!  Hope that you will be too :)

Corn Muffins
1 cup flour
1 cup cornmeal
1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup milk
1/3 cup melted shortening, margarine or butter

1.  Preheat oven to 350 degrees.  Mix the dry ingredients together in a bowl.  Add the wet and just mix to combine.  Don’t overmix.

2.  Put into greased 7 x 11 casserole dish.  Bake 20 minutes or until done in the center.

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