Indian Head Corn Bread – Moist, Golden, and Traditional

Classic cornbread made with Indian Head corn meal bakes up golden, moist, and just a bit sweet. Perfect as a side for chili, BBQ, or a hearty Southern meal.

Ingredients

• 1 cup Indian Head yellow or white corn meal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup vegetable oil (plus a little for greasing pan)
• 1 cup milk
• 1 large egg

Directions

1. Preheat oven to 425°F (218°C).
2. Oil a 9x9-inch or 8x8-inch baking pan (or use a hot cast-iron skillet for extra crisp edges).
3. In a large bowl, whisk together corn meal, flour, sugar, baking powder, and salt.
4. In a separate bowl, whisk together egg, milk, and 1/4 cup oil.
5. Pour wet ingredients into dry and mix until just combined—do not overmix.
6. Pour batter into prepared pan. (If using a hot skillet, swirl a tablespoon of oil to coat the bottom before adding batter.)
7. Bake 20-25 minutes until golden and a toothpick comes out clean.
8. Cool slightly, slice, and serve warm with butter, honey, or jam.