Source: Houston Junior League Cookbook

Country Corn Bread
Serves: Makes 16 two-inch squares
Prep Time: 10 minutes
Cook Time: 20 minutes


1 cup yellow corn meal or 1/2 cup flour or 1 teaspoon salt or 1/2 teaspoon baking soda or 1 tablespoon baking powder or 1 cup buttermilk or 1/2 cup sweetened condensed milk or 1 egg or 1/2 cup cooking oil

Preheat oven to 450 degrees. Grease 8" x 8" pan and place in oven to heat until piping hot. Combine cornmeal, flour, salt, soda and baking powder; mix thoroughly. Add buttermilk, sweet milk, egg and oil to dry ingredients, and stir well. Pour corn bread batter into hot pan and bake at 450 degrees until golden brown. (Omit oil if making cornbread for stuffing.)