Ingredients:
- 1 cup Quaker® Yellow or White Corn Meal
- 1 cup all-purpose flour
- 2 to 4 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1/4 cup vegetable oil
Peparation:
Preheat oven to 425° F. Grease 8-inch square pan with solid vegetable shortening or non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Pour batter into prepared pan and bake in preheated oven for 20 to 23 minutes, or until wooden pick inserted in center comes out clean.
Serving Tips:
Muffins or Corn Sticks - Pour corn bread batter into greased or paper-lined muffin cups OR hot, well-greased corn stick pans. Bake for 15 to 18 minutes. YIELD: 12 muffins or about 14 corn sticks.
Mexican Corn Bread - Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder into batter. Bake in greased (with solid shortening) or non-stick cooking sprayed 8-inch square pan for 22 to 25 minutes, or until wooden pick inserted in center comes out clean. Remove from oven; top with 1/2 cup (2 oz.) shredded cheddar or Monterey Jack cheese.
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