Old Fashioned Corn Bread
Pan Baked Corn Bread Squares - A Southern Favorite
Bake up a pan of Old Fashioned Corn Bread. It doesn't take long to make this southern favorite, and it's much tastier than the cornbread mixes.
My boys love Skillet Corn Bread made in a cast iron skillet. That type has a really crispy outside crust. For a change of pace, Old Fashioned Southern Corn Bread is a softer type cornbread. The texture is a little more like cake but with plenty of corn taste. This is the kind of bread usually seen cut in little squares.
Old Fashioned Corn Bread
- 2 cups corn meal
- 1 cup plain flour
- 2 TBS sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 TBS cooking oil
- 1 egg
- 1 1/2 cup milk
Directions:
Mix the dry ingredients - corn meal, flour, sugar, baking powder, and salt. Do this in a medium sized bowl.
Combine cooking oil, egg, and milk. Mix enough to get the egg mixed in. A small bowl or large measuring cup works fine for this step.
Pour the wet igredients in with the dry and mix. Get the lumps out but don't stir too much. Bread tastes tough when overmixed.
Grease a 9 x 11 shallow baking pan. Pour corn bread batter in pan.
Bake in 375 degree F oven for 30 minutes. The color should be light golden. A toothpick should come out clean when the bread is done.
