Corn Bread

For this recipe, I have also tried substituting the milk for vanilla rice milk. I enjoyed the added flavour and will continue to use this when baking corn bread.

(Preheat oven at 425)

Ingredients:

1 cup flour

1 cup yellow cornmeal

¼ sugar

4 tsp baking powder

¾ tsp salt

2 eggs

1 cup milk

¼ cup oil, or melted shortening

Stir flour, corn, sugar, baking powder and salt. Add in wet ingredients (egg, milk and oil) and beat until smooth.However avoid overbeating. Turn into greased pan and bake for 20 to 25 minutes.

Recipe taken from Better Homes Cookbook.