Basic Corn Bread

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Sift flour, corn meal, baking powder, salt, and, if you like, sugar into a bowl; beat egg with milk and oil just to blend.
3. 3
   Make a well in dry ingredients, pour in egg mixture, and stir until well blended.
4. 4
   Pour into a well-greased 8 x 8 x 2 baking pan and bake 20-25 minutes until bread pulls slightly from edges of pan, is lightly browned and springy to the touch.
5. 5
   Cut in large squares and serve oven-hot with lots of butter.
6. 6
   VARIATIONS
7. 7
   Jalapeno Corn Bread: Mix batter as directed increasing baking powder to 3 1/2 teaspoons and adding 1 cup grated Monterey Jack or sharp white Cheddar cheese, 1-2 (4-ounce) cans very well drained, chopped Jalapeno peppers or green chilies, 1/4 cup minced yellow onion, and, if you like, 1/4 cup crumbled crisply cooked bacon.
8. 8
   Bake as recipe directs 25-30 minutes.
9. 9
   Per serving (12-16): 130-115 C, 10-5 mg CH, 215-160 mg S*
10. 10
    Corn Sticks (14 sticks): Preheat oven to 425F.
11. 11
    Grease corn stick pans, set in oven, and let heat while oven preheats.
12. 12
    Mix batter as directed, spoon into hot pans, and bake 15-20 minutes until nicely browned and springy to the touch.
13. 13
    Serve at once.
14. 14
    Per Stick: 105 C, 20 mg en.
15. 15
    195 mg S*
16. 16
    Corn Muffins (1 dozen): Preheat oven to 425F.
17. 17
    Mix batter as directed, spoon into greased muffin pans, filling each cup two thirds.
18. 18
    Bake 15-20 minutes until lightly browned and springy to the touch.
19. 19
    Serve hot.
20. 20
    Per Muffin: 140 C, 25 mg CH, 260 mg S*