Corn Bread / Corn Muffins

This is the recipe from the back of the Quaker corn meal container.

1-1/4 C. all-purpose flour
3/4 C. corn meal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/4 C. oil
1 egg, beaten

Heat oven to 400 degrees. Grease 8- or 9-inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes, or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.

Note: If you are from South Jordan, you may refer to corn bread as "johnny cakes."

Variation (my favorite way of making corn bread): For corn muffins, pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes, or until golden brown.