Over the years, I have tried many different cornbread recipes and the one that I find the best is on the back of the Quaker Corn Meal container, which I often tweak. This time I added a can of corn.
---Barbara
Easy Corn Bread
(adapted from the back of the Quaker Yellow Corn Meal container)
Serves 9
1 1/4 cups flour
3/4 cup corn meal
1/4 cup sugar ( I used brown)
2 t. baking powder
1/2 t. salt
1 c. skim milk ( I used a little less because I added a can of corn)
1/4 c. vegetable oil
2 egg whites or 1 egg, beaten
1 can corn, well drained (optional)
Turbinado (raw cane) sugar (optional
Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients.
Add the can of corn and stir so all of the kernels are coated.Stir in milk, oil and egg. Mix just until combined. Don't overmix.Pour into prepared pan.
Sprinkle turbinado sugar over the top for added crunch and sweetness, if desired.Bake 20 to 25 minutes until light golden brown and wooden pick inserted in center comes out clean. Serve warm. Cut into thirds and thirds again.