Mom’s Corn Bread
My mom, Peggy Ann Koehler Muse, has made this corn bread ever since I can remember. She says she originally got it off the corn meal container. This recipe has no sugar in it, but has several variations as well. Mom usually made in either a 9 inch round or square cake pan, whichever she had on hand. You could also use an iron skillet or other similarly sized pan. She says Grandma Hartle liked it fried in a pan on top of the stove, or fried corn bread. Kind of like a pancake.
1 c corn meal
1 c flour
3 t baking powder
1/2 t salt, or to taste
1 egg
1/4 c oil or less
1 c milk or less
Mix all the dry ingredients first. Mix in egg and oil. Add just enough milk to make it pour, no more than a cup. Pour a couple of tablespoons of oil in the bottom of the pan, then pour in the mixture on top. Bake at 400 for about 20+ minutes. Check to see if it’s done the same way you check a cake (toothpick/knife blade inserted in the middle comes out clean when done).
Variations
Hushpuppies - add some chopped onions and less milk. The batter needs to be thicker for deep frying.
Sweet - add 1/8 - 1/4 c sugar or honey
Corny - sub powdered milk (enough to make 1 c milk) and creamed corn instead of the milk
Corn bread pancakes - make just like pancakes. May want to add more liquid for a thinner batter.
Chili pie - at least 3-4 c leftover chili in a baking dish. Spoon corn bread mixture over the top. Do not stir in. Do not spread. It’ll do it’s own spreading as it bakes. Bake at 400 for 20+ minutes, until corn bread is done.
