Corn Bread
There's a number of tweaks you can perform on the basic recipe and still end up with a delicious treat. Try adding cheddar cheese and chile peppers for a version with a hint of heat.
Prep Time:
10 mins
Total Time:
25 mins
Servings:
Makes 18 to 26 corn sticks.
Ingredients
-
1 cup all-purpose flour
-
3/4 cup cornmeal
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2 to 3 tablespoons sugar
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2-1/2 teaspoons baking powder
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3/4 teaspoon salt
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1 tablespoon butter
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2 eggs, beaten
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1 cup milk
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1/4 cup cooking oil or melted butter
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Honey (optional)
Directions
1.
Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
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. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
3.
Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.
4.
Double Corn Bread: Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.
5.
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.
6.
Corn Muffins: Prepare as above, except omit the 1 tablespoon butter. Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Makes 12 muffins.
7.
Corn Sticks: Prepare as above, except omit the 1 tablespoon butter. Generously grease corn stick pans and heat in the preheated oven for 3 minutes. Carefully fill preheated pans two-thirds full. Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean. Makes 18 to 26 corn sticks.
Nutrition information
Calories 219, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 3 g, Cholesterol 60 mg, Sodium 390 mg, Carbohydrate 26 g, Total Sugar 5 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 12%, Iron 8%. Exchanges: Starch 1.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Buttermilk Cornbread
Store-bought bread is fine for making most kinds of bread stuffing, but for cornbread stuffing, I think it's best to make your own. This cornbread, adapted from a recipe by contributing editor Pam Anderson, is noteworthy because it doesn't call for any wheat flour, so it's bursting with corn flavor. Use it to make cornbread stuffing or serve it warm, slathered with butter and honey or maple syrup.
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