A few cups of Alice's mix streamlines preparation of this corn bread that bakes up nice and high. The squares have a lovely golden color and light texture.
- 1-1/2 cups Quick Baking Mix
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- In a large bowl, combine the mix, cornmeal, sugar and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking pan.
- Bake at 400° for 20-22 minutes or until a toothpick inserted near the center comes out clean (corn bread will not brown). Cool for 10 minutes on a wire rack before cutting. Yield: 6-8 servings.
Originally published as Country Corn Bread in Quick Cooking September/October 2002, p55
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