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 http://whisktogether.wordpress.com/2012/01/18/corn-muffins/. 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 :)
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.