Corn Bread

This is a sweet corn bread recipe that I serve with chili.  It is a modified version of the "Easy Corn Bread" recipe found on the back of the cans of Quaker Corn Meal canisters.  I believe by adding a bit more sugar, sifting the flour before measuring and cutting the baking time to 18 minutes in a convection oven makes for a corn bread which is lighter in texture, more moist and slightly sweeter than the original.


Ingredients:

• 1 ¼ cups all-purpose flour - sifted
• ¾ Corn Meal
• ⅜ cups (6 Tbsp) sugar
• 2 teaspoons baking powder
• ½ tsp salt
• 1 cup milk
• ¼ cup vegetable oil
• 1 egg, beaten

Directions:

• Heat oven to 400°
• Grease 8 or 9-inch pan, (I use a ceramic pan)
• Combine all dry ingredients
• Stir in milk, oil and egg, mixing until dry ingredients are moistened.
• Pour batter into prepared pan
• Bake 18 minutes on convection, (the original recipe says 20-25 minutes) until top is goled brown and toothpick inserted in the center comes out clean.
• Serve warm