Corn bread: Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.
Corn Muffins: Pour corn meal batter into greased or line muffin tins, filling about ⅔ full. Bake at 425 degrees for 15-20 minutes. Makes 12 muffins.
