For those who wanted the corn bread recipe I use, here it is. (This is my modified version of Carol Mugleston's recipe. She uses four teaspoons of baking powder.)
1 cup all purpose flour
1 cup corn meal
1/2 cup sugar
2 teasp. baking powder
1/2 teasp. salt
1 cup milk
1 egg
1/4 cup oil
Sift dry ingredients, add egg, milk, and oil. Spoon into greased muffin cups. Bake at 425 for 12 minutes.
3 comments:
whoa that's a hot oven! do you always cook it that high? and thank you for posting it b/c last time i made corn bread from scratch it was really corn brick :(
Yeah, you want it hot for cornbread!
Also, the recipe I posted is for regular size corn muffins. For the mini corn dog muffins, 8 minutes is plenty.
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