Corn Bread

This recipe is modified from the one for "Corn Meal Muffins or Corn Bread Sticks" found on the Dixie Lily Stone Ground Plain Yellow Corn Meal™ bag. Needless to say, the recipe is best when using one of the southern-style corn meals such as Dixie Lily Stone Ground Plain Yellow Corn Meal™, Dixie Lily Stone Ground White Corn Meal™, or House-Autry Yellow Plain Corn Meal™. These corn meals are finer than the brands commonly sold upNorth and make the best corn bread. If you are upNorth in the Land of 10,000 Lakes and can't find one of these southern-style corn meals, a reasonable substitue is Bob's Red Mill Corn Flour™. Serves 2.

Preheat oven to 450° F.

• 1 cup corn meal
• 1 tsp baking powder
• 1 egg
• 1/4 cup corn oil
• buttermilk

Mix corn meal and baking powder. In a large measuring cup mix oil and the egg. Add buttermilk to oil-egg mixture to make one cup of liquid. Pour liquid into corn meal-baking powder and thoroughly mix. Pour into baking container (we use a standard bread loaf pan) or muffin tins and bake at 450° F for approx. 20 min.