Corn Bread
I love cornbread for breakfast or as a side for certain dinners containing BBQ. I’m a texture person and I love the texture from the cornmeal and how slightly sweet it is. Make a honey butter compound to serve with it and it is even more delicious!
Tips:
Add 1 tablespoon of local honey to 4 tablespoons of softened butter to create a honey butter. If your butter is unsalted, add some Kosher or Malden salt to the top of the butter.
Cast-iron gives the bread a wonderful crust on the bottom, but any frying pan or even a Pyrex square pan would do the job. I used a sauté pan since brownies were in my cast-iron pan.
You can turn this recipe into 12 muffins. The baking time is about 30 minutes.
Corn Bread
Originally from Ina Garten
Makes 8 servings
PREP 5 minutes
COOK 30 minutes
INGREDIENTS
3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Grease a cast-iron pan with softened butter.
In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs.
With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the pan and smooth the top.
Bake for 30-35 minutes, until the top is crisp and a toothpick comes out clean.
Cool slightly and serve right from the cast-iron pan.