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Mandy

Shucking Good Corn Bread

An easy from scratch corn bread made with coarse corn meal and raw sugar for a wonderful texture, baked as muffins, mini loaves or a square dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups coarse grind corn meal
  • 3/4 cup all purpose flour
  • 1/2 cup raw sugar
  • salt a dash
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 cup milk skim works well
  • 1 egg
  • butter for greasing the pan

Method
 

  1. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine the corn meal, flour, sugar, salt and baking powder and mix well.
  3. Add the milk, oil and egg and stir until completely blended.
  4. Generously butter your muffin cups, loaf pan or 8 by 8 baking dish.
  5. Ladle the batter into the prepared pan.
  6. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
  7. Cool muffins on a wire rack and serve warm with butter.

Notes

Makes one 8 by 8 baking dish, 20 mini muffins or 12 muffins. Mini muffins may be done a few minutes sooner.