Behold the corn bread:
This corn bread is another adaptation of a recipe in my old batter splatter cookbook.
Preheat your oven to 450 degrees, and prepare for corn bread, my way.
In a large bowl, mix together:
-1 1/2 cups of cornmeal – you can use yellow, white, or blue cornmeal
-1/2 cup flour
-1 1/2 cups water along with one teaspoon of vinegar
-one tablespoon corn starch
-1 teaspoon sugar
-1 teaspoon salt
-1/2 teaspoon baking soda
-two teaspoons baking powder
Mix all ingredients together – for about a minute or so – until the batter is smooth and any lumps have been broken up.
Transfer batter to a greased pan to bake. I used a cast iron loaf pan. You could use a metal or glass loaf pan – or a round or square cake or brownie pan.
This is freshly-mixed corn bread batter ready to go into the oven:
Bake for 25-30 minutes or so. The corn bread should be ready when the top is golden brown and crispy-looking.
Some fully-baked corn bread action:
Somewhat of a disclosure that I’m not really so much into loaves of corn bread – but nearly everyone else seems to like corn bread.
So I make corn bread.