Jul 162014

There are many different recipes for corn bread, but I find myself using this one most often when the corn bread is being used in a recipe. Especially when the recipe is spicy like Slow Cooker El Paso Ham. The sugar in the cornbread offsets the heat of the dish without being too sweet. It’s a little less dense and crumbly compared to other recipes I’ve tried and has pretty good soaking power.

I like that it’s lighter on the corn meal, but still has a nice corn bread taste.

To grease the pan, I usually use bacon grease when I have it on hand, I know… HEALTHY! When I don’t have bacon grease, shortening, butter, or Pam works fine. Just make sure to be generous.

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  1. 1 cup all-purpose flour
  2. 1 cup yellow corn meal
  3. 1/4 cup sugar
  4. 2 tsp baking powder
  5. 1 tsp salt
  6. 1 egg
  7. 1 cup milk
  8. 1/4 cup butter, melted
  1. Heat oven to 400 degrees.
  2. In medium bowl, mix flour, corn meal, sugar, baking powder, and salt.
  3. Add egg, milk, and butter to dry ingredients. Stir until moistened.
  4. Pour into well-greased 8×8 baking pan.
  5. Bake 25-30 minutes or until golden brown.
Kryson's Kreations http://krysonskreations.com/



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Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.

Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.

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