This is our absolute, favorite recipe for corn bread. Very simple. Mike grew up eating corn bread for breakfast, but I ate it with dinner. Mike taught the girls to like syrup on top. I prefer honey.1 c. yellow cornmeal
1 c. flour
1/4 c. sugar
4 t. baking powder
1/2 tsp salt
1 egg
1 c. milk
1/4 c. cooking oil
Mix all ingredients until well blended. Pour into greased 8x8 square pan. Bake at 425 degrees for 20 minutes or until light golden color. Knife inserted in center will come out clean.
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