Corn bread warm and fresh from the oven.
A friend in my son's class, brings and enjoys his "yellow bread block" daily for lunch and he's been asking me to make what ever that is, for him since a long time. After a friendly enquiry, we figured it is corn bread. This recipe is from the friend's mom. A family recipe passed on from her Grandma (who bakes at family get-together's even now). Glad I found out, the end product is rewarding.
Assemble the ingredients and wait while it bakes!
1 cup all-purpose Flour
1 cup yellow Cornmeal
1/3 cup white sugar or brown sugar
1 tsp Salt
2 tsp Baking Powder
3/4 cup Milk
1/2 cup Oil
1 cup Fresh or frozen corn kernels
If using frozen corn defrost and squeeze water gently pressing with fingers and air drying on a dry tissue till all moisture is absorbed.
Preheat oven to 350 degrees F. Use an 8" bowl. Spray PAM lightly.
In a large bowl, beat egg till foamy, then add salt, sugar, baking powder, milk and oil in that order. Then combine the flour and corn meal and mix thoroughly, making sure no flour lumps are left out. Finally add corn kernels, mix gently.
Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
If you don't like your bread sweet, avoid sugar altogether and add 3/4 cup of buttermilk instead of milk. By reducing the amount of oil in the batter, the bread becomes more crumbly.
Enjoy warm corn bread with soup and roasted or grilled vegetables.
So, finally I baked something from scratch and I have to say came out pretty good. Right amount of moisture and enough binding to keep the bread together. My son is very glad, and wants to take a piece to school tomorrow for lunch!