Grandma's Corn Bread

This recipe is a basic corn bread recipe written in Grandma's handwriting. The ingredient proportions result in a nice crumbly bread. I am not sure where Grandma got the recipe or that she made cornbread often. But it is nice to see Grandma's handwriting again.

Grandma's recipe has instructions for making this recipe as bread or muffins. When I made it, I made classic corn bread in a 9x9 pan. The recipe calls for melted fat or oil. When I made this recipe, I used olive oil. I am sure the recipe would be delicious with melted butter.

Corn Bread or Muffins 

• 1 1/2 cup cornmeal
• 1/2 cup flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 egg, beaten
• 1/4 cup oil

Mix cornmeal, flour, baking powder, and salt. Mix milk, egg, and oil; add to cornmeal mixture. Stir only enough to mix. Fill greased baking pan half full. Bake at 425 for about 25 minutes or until lightly brown. For muffins, grease pan or use paper liners and bake at 425 for about 15 to 20 minutes. Allow to cool. Enjoy!