By: Neveah Denton

Recipe

• 1 cup Indian Head Yellow Corn Meal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 3 teaspoons of baking powder
• 1/4 cup of vegetable oil
• 1 cup of Milk
• 1 egg, beaten

My bake process

I started by preheating the oven to 425 degrees, and sprayed the pan with cooking spray.

Secondly I put all of my dry ingrediants into a bowl and mixed them together!

I then put my egg,milk, and oil into a seperate bowl and whisked them together in order to properly beat the egg.

After that I mixed both mixtures together until there were no clumps of any flour in the bowl.Then I put the mixture into the sprayed pan and put it in the oven for exactly 23 minutes.

Finally I took the corn bread out of the oven and used a butter knife into the center of the bread, The reason for the butter knife is because when you pull it out if there is batter on the knife still then you need to cook it longer, but if there is nothing on the butter knife then it is done! My bread was indeed done so I let it cool down for about 30 minutes and then cut it to appropriately fit into the tin for the bread!