Most cornmeal packages come with a cornbread recipe already printed on them, but they’re all just a little bit different. I’ve had a few come out on the bitter side, so this is the one I use because it comes out perfect every time.
Cornbread
1 - 1/4 cups all-purpose flour
3/4 c. yellow corn meal
1/4 c. sugar
1/2 tsp. salt
1 c. milk
1/4 c. cooking oil
1 egg, beaten
Preheat your oven to 400 degrees. Grease an 8 or 9 inch pan, or 12 muffin cups. Combine the dry ingredients, then add the remainder of ingredients and stir just until dry ingredients are moistened. Pour batter into prepared pan or muffin cups.
If baking in a pan, bake for 20 to 25 minutes until light golden and a toothpick inserted in the center comes out clean.
If baking in muffin tins bake for 15 to 20 minutes, until light golden.
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