Corn Bread to go with the Chili

Goes great with a big pot of good Chili.

There is no secret to this except one. Coat the pan with butter then flour before pouring the batter in. Yes, like a cake and for the same reason. Then, when it is done you can just turn the pan over and it will drop out and never, ever stick. Drop onto a plate upside down, then put a second plate on top and turn it over, the result is a perfect corn bread!

Ingredients

Quantity	Description
1 cup	Yellow Corn Meal
1 cup	Flour
1/4 cup	Sugar
1 tbs.	Baking Powder
1-2 shake(s)	Salt
1/3 cup	Oil (like Wesson Oil)
1	Egg
1 cup	Milk

Procedure

• Preheat oven to 400 degrees (F.)
• Combine dry ingredients in larger bowl and mix well.
• Combine oil, egg and milk together and mix well.
• Stir wet ingredients into dry ingredients until just blended.
• Pour into well buttered 8 inch square or 9 inch round pan.
• Bake 25 minutes or until done.

Serving Suggestions

Really good served warm with butter, beer (preferably a Southern Tier Phin & Matt’s Pale Ale) and chili.

History

This recipe is a family favorite. It's slightly modified from the one right off the Albers box.