This recipe was clipped from a magazine that was found in a large box of recipes, date unknown but probably sometime in the 1970s or 1980s. Recipe is typed below along with a scanned copy.
CORN BREAD
1 cup enriched cornmeal
1 cup unsifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
- Heat oven to 425°F. Grease 8-inch square baking pan.
- In medium bowl, combine cornmeal, flour, baking powder and salt. Add milk, egg and oil; mix until smooth. Pour into prepared pan.
- Bake about 20 minutes or until wooden pick inserted in center comes out clean.
- Cut into squares and serve warm with butter, or cool and use to make corn-bread stuffing.
Makes 8-inch-square corn bread.