Safeway Corn Bread
adapted from the package
click to print
1 c corn meal
1 c flour
4 tbsp baking powder
1/4 c sugar
1 tsp salt
1 c milk
1/4 melted butter
Sift flour with sugar, baking powder and salt.
I opted to just stir it all together with a fork.
Stir in corn meal.
Oh man, I forgot the sugar in the earlier step. I'll get that in now.
Beat eggs slightly, add milk and melted butter.
To minimize the number of bowls I'd have to wash, I melted the butter in a bowl, then stirred in milk, and then added to eggs before beating them into the milky butter.
Combine with dry ingredients, stirring only until moist.
Pour into buttered 9x9x2-inch pan.
The directions didn't say to spread the batter out but I did anyway.
Bake at 425°F for 20-25 minutes.
That seemed like a LOT of baking powder but for whatever reason it didn't become more cakey than I remember the Albers recipe being. Is that because of the additional egg? Does a single egg counter the effect of so much more baking powder? It must!
No matter the science behind what and how this shit happens, this recipe is a good one. The bread is slightly cakey, not excessively crumbly or sweet. I like this one. And I found it on the back of a bag. Is it perfect? It does use butter instead of oil, but you tell me.
- corn meal: $0.26
- flour: $0.08
- sugar: $0.24
- eggs: $0.33
- milk: $0.49
- butter: $0.20