Sweet Milk Cornbread (with Flour)
Sift together the cornmeal, flour, baking powder and salt and set aside.
Stir together the egg, milk and vegetable oil. Combine the cornmeal mixture with the milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tin or cornstick mold.
Bake 12 to 15 minutes for muffins or cornsticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan.
Makes approximately 12 muffins, cornsticks or pieces.
Take our virtual Cornbread Seminar and learn about cornbread and its many varieties.
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