My favorite quick bread is old-fashioned American cornbread. If you have all your equipment and ingredients assembled, it takes about 3 minutes to mix everything up and pop your pans into the oven. I made a double batch of cornbread this afternoon. One batch I baked as muffins to freeze, and the other I served as a round loaf to guests in the evening.
Good Old Cornbread
1/1/4 cups white flour
3/4 cup corn meal
4 Tblsp. sugar
3 tsp. baking powder (Israelis can just empty out a little package of baking powder into the bowl)
3/4 tsp. salt
1 cup milk
2 Tblsp. melted butter. You can use oil or marg, but it will never be as good.
Preheat the oven to 375 F – 190 C.
Have ready a medium-sized bowl and a small bowl.
1. Sift the dry ingredients into the larger bowl.
2. In the smaller bowl, beat the egg. Add the milk and melted butter and mix well.
3. Add the liquid mixture to the dry ingredients, mixing well again.
4. Spread the batter in a butter 9-inch pie dish; or line your pan with baking paper.
5. Bake for 30-35 minutes or until it is a golden brown all over.
If you chose to bake muffins out of this batter, 15-20 minutes of baking will be enough.