8.1 Corn bread

Another southern staple: corn bread. It’s just good.

Source: The back of the package of Indian Head corn meal.

Ingredients:

Ingredients	Tools
1 cup yellow cornmeal	Cast iron skillet
1 cup flour	Mixer
1/2 cup sugar	Two bowls
3 tsp baking powder	Whisk
1 tsp salt
2/3 cup milk
2 eggs
1/2 cup oil

Preparation:

1. Set oven to preheat at 400° F. degrees.
2. Mix the dry ingredients in a mixing bowl.
3. In seperate bowl, mix the wet ingredients. Otherwise it’s a pain to full whip the eggs.
4. Combine and mix well.
5. Pour into skillet and bake for 15 - 20 minutes, or until golden brown.

Variations:

• You can replace some/all the sugar with honey, which is pretty bomb. I think I swapped out on an equal-volume basis, and microwaved hte honey slightly so it would be easier to pour out of the measuring cup.
• Adding bacon bits and green chile (mixed into the batter) is great. If you don’t have proper green chile available, you can use jalapeño like a peasant.

Notes:

• I like the Indian Head cornmeal. And since I got the recipie from their package, I think it’s only fair to recommend them for this.
• The top may crack during cooking. That’s fine. It’s good for the cornbread to be soft and moist, but you do want it fully cooked. Using a toothpick test is probably a good idea.