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Golden Cornbread

An adaptation from an Aunt Jemima Corn Meal recipe.

Ingredients

  • 1 c Aunt Jemima Enriched Yellow Corn Meal
  • 1 c all-purpose flour
  • 2 to 4 T sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 c milk (non-dairy)
  • 1 egg (Egg Replacer)
  • ¼ c vegetable oil

Instructions

  1. Preheat oven to 425°F.

  2. In large bowl, combine corn meal, flour, sugar, baking powder and salt.

  3. Add milk, egg (replacer) and oil. Beat until fairly smooth, about 1 minute.

  4. Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes or until a wooden pick inserted in center comes out clean.

  5. YIELD: ABOUT 9 SERVINGS

  6. VARIATIONS:

  7. Muffins or Corn Sticks - Pour corn bread batter into greased or paper-lined muffin cups or hot well-greased corn stick pans. Bake in preheated 425°F oven 15 to 18 minutes. Yield: 12 muffins or about 14 corn sticks.

  8. Mexican Corn Bread - Stir 1 C whole kernel corn, 2 T chopped green chilies and ½ tsp chili powder into batter. Bake in greased or sprayed 8-inch square pan in preheated 425°F oven 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from oven; top with ½ C (2 oz) shredded cheddar or monterey jack cheese.

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