1 cup all-purpose flour
1 cup yellow, white or blue cornmeal
2 to 4 tablespoons sugar
1 tablespoon Clabber Girl Baking Powder
1/2 teaspoon salt
2 beaten eggs
1 cup milk
1/4 cup cooking oil or shortening, melted
Grease a 9x9x2-inch baking pan; set aside.
In a large mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. In a medium mixing bowl combine eggs, milk, and oil. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy).
Pour batter into the prepared baking pan. Bake in a 425° oven for 20 to 25 minutes or till golden brown. Cut into squares. Serve warm. Makes 9 servings.
Corn Sticks or Corn Muffins: Prepare as directed above, except spoon batter into greased corn stick pans or 2 1/2-inch muffin cups, filling each pan or muffin cup 2/3 full. Bake in a 425° oven for 12 to 15 minutes or till golden brown. Makes 24 to 26 sticks or 12 muffins.
Crunchy Corn Bread: Prepare as directed above, except pour 1 cup boiling water over 1/4 cup cracked wheat or bulgur. Let stand for 5 minutes; drain. Stir 1/2 cup quick-cooking rolled oats into flour mixture; add the cracked wheat mixture and egg mixture. Stir just till moistened. Fold in 1/2 cup chopped pecans.
Corny Corn Bread: Prepare as directed above, except fold one 12-ounce can whole kernel corn with sweet peppers drained, into the batter.
Green Chili Corn Bread: Prepare as directed above, except fold 1 cup shredded cheddar or Monterey Jack cheese and one 4-ounce can diced green chili peppers, drained, into batter.
Corn Bread Loaves: Prepare as directed above, except pour batter into two greased 9x5x3-inch loaf pans. Bake in a 425° oven for 20 to 25 minutes or till golden brown. Makes 2 loaves.