Tag Archives: Yellow corn meal

Corn Bread

Marlys shows several optional ways for baking this recipe. I used the muffin tins, and everything came out perfectly. But, I remember Marlys making it in her old 10 inch cast iron skillet- the one she would never let me touch for fear I would wash it and ruin the seasoning of the iron. She also made it at times in the 8 inch square Corningware dish she had.

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Corn Bread

  • 1 1/2 cup yellow cornmeal
  • 1 1/2 cup sifted flour
  • 3 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 3 Tablespoon sugar
  • 2/3 cup oil
  • 1 1/2 cup milk
  • 3 eggs

Mix together with wire whisk. While mixing, heat oiled pan in oven;
add batter.
Bake at 400°F for:

  • 12 muffin tins——20 minutes
  • 8″ square pan——25 minutes
  • 10″ fry pan———25 minutes

A word of caution about the recipe. Heating the oiled pans in the oven might cause the oil to smoke and burn. The oven is at 400 degrees, which is hotter than most oils used in recipes can take. (In the recipe, the oil is okay; it is when it is in the direct heat that it breaks down). For an oil that can take the 400 degrees, look for peanut oil, or even sunflower oil. Generally seed or kernel oils are good to about 450 degrees. When looking at the back of my Mazola corn oil bottle, it says that it burns at 375 degrees; and I agree after trying to use it to oil the pans.

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Muffin tins seem to vary in size; my tins are about 2.75 inches across, and just over an inch deep. The recipe seems to make a perfect amount for 12 tins; each tin was filled to the top and I ran out of mix. And the baking time was also ideal; you can see the good color on the corn muffins.