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