Active Time

　　15 min

　　Total Time

　　30 min

　　This corn bread is on the dry side — ideal for our dressing (see Pork Chops with Pecan Corn Bread Dressing and Cider Gravy) but not for eating on its own.

　　Active time: 15 min Start to finish: 30 min

　　

Ingredients

Makes about 4 1/2 cups crumbled

　　1/2 cup yellow cornmeal (not coarse)

　　1/2 cup all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon sugar

　　1/2 teaspoon salt

　　1 large egg

　　1/2 cup whole milk

　　2 tablespoons olive oil

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Whisk together cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk together egg, milk, and oil in another bowl, then add to cornmeal mixture and stir until just combined.

　　

Step 3

Pour batter into a greased 8- or 9-inch square baking pan and bake in middle of oven until a tester comes out clean, 12 to 15 minutes. Cool 5 minutes in pan on a rack, then turn bread out onto rack to cool completely.