This corn bread is on the dry side — ideal for our dressing (see Pork Chops with Pecan Corn Bread Dressing and Cider Gravy) but not for eating on its own.
Active time: 15 min Start to finish: 30 min
Recipe information
Total Time
30 min
Yield
Makes about 4 1/2 cups crumbled
Ingredients
1/2 cup yellow cornmeal (not coarse)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons olive oil
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Whisk together cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk together egg, milk, and oil in another bowl, then add to cornmeal mixture and stir until just combined.
Step 3
Pour batter into a greased 8- or 9-inch square baking pan and bake in middle of oven until a tester comes out clean, 12 to 15 minutes. Cool 5 minutes in pan on a rack, then turn bread out onto rack to cool completely.
