WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others. Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup. -Edna Bjork, Norwalk, Iowa
Total TimePrep: 10 min. Bake: 15 min. + cooling
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 cup milk
- 2 tablespoons shortening, melted
- In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.
Nutrition Facts1 slice: 118 calories, 4g fat (1g saturated fat), 29mg cholesterol, 190mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 3g protein.
Originally published as Cornbread Loaf in Reminisce May/June 1998