Ingredients
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1 1⁄4 cups all-purpose flour
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3⁄4 cup cornmeal (Quaker brand preferred)
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1⁄4 cup sugar
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2 teaspoons baking powder
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1⁄2 teaspoon salt
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1 cup milk
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1⁄4 cup vegetable oil
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2 egg whites or 1 whole egg
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Directions
Prep Time: 20 m | Cook Time: 25mins | Serves: 9-12
Crusty Quaker Cornbread, If you’re looking for a corn bread that is tender and delicious on the inside but golden and crusty on the outside BUT still quick and easy, the look no farther! (*trumpets sound*) This is perfect with a warm broth-based soup on a cold night for an easy and healthy meal Applesauce can be substituted for up to half the oil for a healthy alternative ”, Like many people, this was my grandmother’s go-to recipe, and therefore my mom’s and mine I have used it for 45 years and have never found a better recipe I sometimes increase the corn meal-to-flour ratio to 50/50 Some people like a little less sugar, but I like a little sweetness to it You can also add a cup of fresh or drained whole kernel corn and some chopped green chiles for an interesting rig And it serves as an awesome base for thanksgiving dressing , Two eggs, reduce milk by a scant 1/4 cup Makes for a moist, less crumbly cornbread
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Steps
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Preheat oven to 400F; grease an 8 or 9 inch pan. |
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Combine dry ingredients and stir in wet ingredients, mixing just until moistened. |
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Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. |
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*NOTE: Delicious topped with butter, sour cream, or honey! |
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