Corn Bread


I had planned on making chili for dinner last week, and Joel went grocery shopping for me. Somehow, he managed to forget a main ingredient for 4 different meals I had planned, including the 2 bottles of chili sauce for the chili recipe I had. Instead, he bought a small can of chipotle in adobo sauce! He made the chili that night for dinner, and I thought it was much to spicy for my taste.


Anyway, to compliment the chili, I wanted to make corn bread. I originally was going to make the Jiffy brand, because they are usually pretty cheap and its really easy, but Joel came home with a bag of cornmeal. Luckily, there was a recipe for corn bread on the back of the bag. It was pretty easy and tasted just as good as the boxed corn bread mix.

1 cup Cornmeal
1 cup Flour, sifted (I don't have a sifter, but it still worked fine)
1/4 cup Sugar
3 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Oil
1 cup Milk
1 Egg, beaten

Combine cornmeal, flour, sugar, baking powder, and salt in a bowl. In a separate bowl, mix oil, egg, and milk together. Add the wet ingredients to the dry ingredients and mix together. Bake in a greased 9x9x2 pan and bake at 425 degrees for 20-25 minutes.

*I put mine in a loaf pan and therefore had to cook it longer.