Corn Bread

Directions

1. 1
   Preheat oven to 400F In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. 2
   Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9x1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan.
3. 3
   Place in the preheated oven about 3 minutes or until butter melts.
4. 4
   Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
5. 5
   Meanwhile, in a small bowl combine eggs, milk, and oil.
6. 6
   Add egg mixture all at once to flour mixture.
7. 7
   Stir just until moistened.
8. 8
   Pour batter into hot skillet or pan.
9. 9
   Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean.
10. 10
    Cut into wedges or squares.
11. 11
    Serve warm.
12. 12
    If desired, drizzle with honey.
13. 13
    Makes 8 to 10 pieces.
14. 14
    Double Corn Bread: Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.
15. 15
    Green Chili Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.
16. 16
    Corn Muffins: Prepare as above, except omit the 1 tablespoon butter.
17. 17
    Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full.
18. 18
    Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean.
19. 19
    Makes 12 muffins.
20. 20
    Corn Sticks: Prepare as above, except omit the 1 tablespoon butter.
21. 21
    Generously grease corn stick pans and heat in the preheated oven for 3 minutes.
22. 22
    Carefully fill preheated pans two-thirds full.
23. 23
    Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean.
24. 24
    Makes 18 to 26 corn sticks.