mary's corn bread (johnny cake)

1 cup corn meal
1/2 cup flour
1/2 cup sugar
or honey
1/4 cup corn oil
(or vegetable oil)
3 tbsp baking powder
1 tsp salt
1 whole egg
1 cup milk
  • baking dish
Mary is my mom, and johnny cake is an old-fashioned name for corn bread, which I think was once popular to eat because it was cheap to make and quick - no yeast or rising time required. Still useful features today! It is a staple of Southern living and one of my favorite recipes from childhood.
Mix all ingredients, barely.
Grease or spray a 2-inch deep baking dish, then fill it with the cornbread mixture.
Bake at 425°F for 20 minutes, or until the top starts to look golden brown. It's wonderful with butter and great paired with soup or stew.