Monday, November 27, 2006

Classic Corn bread

I love this. It's simple, it's fast (I timed it tonight, and not rushing at all, with a fussy baby in tow, I had it mixed and ready to go by the time the oven was hot). My husband likes it with chopped jalapenos mixed in; I prefer it with butter and honey, and Mary (the 9 year old) likes it best plain. It works very well in an 8"x8" Pyrex pan, but oh, if you're lucky enough to have a cast iron cornbread pan then it will be even more beautifully crisp and golden.

This recipe came from an old Good Housekeeping cookbook, that seems to be no longer in print. I've made some adjustments. It has less sugar than the most common cornbread recipes, and uses butter instead of vegetable oil (always an improvement). It doesn't keep more than a day, but it almost never hangs around that long, anyway.

1 cup flour
3/4 cup cornmeal, preferably yellow
2 TBS sugar
1 tsp salt
1 TBS baking powder
1/3 cup butter, melted
2/3 cup milk
1 egg, beaten

*Heat oven to 425. Grease an 8"x8" pan or cast iron cornbread mold.
*Mix dry ingredients.
*Mix wet ingredients and pour into dry. Stir just until moistened, pour into pan.
*Bake 25 minutes (closer to 20 in cast iron).

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