I LOVE corn bread – it’s one of my favorite baked treats from childhood. Unfortunately, I’d lost track of the corn bread recipe from years past, and was on the hunt for a new one. I’d tried a handful of different recipes, and finlly found “the one” online. Submitted to allrecipes.com by Nicole Callen, it’s the perfect corn bread recipe. It’s sweet and buttery enough to eat plain, but of course it’s scrumptious if you add butter and/or honey, too!
Corn bread is delicious and can be paired with just about anything (at least it can be if you love corn bread as much as I do!). It can be enjoyed during any season, but is particularly good during cold weather. I’ve recently made this corn bread along with a yummy turkey chili, and with a soup made with lots of veggies, white beans, and ground sausage – yum! What hearty meals, and both the chili/soup and the corn bread can be reheated well and enjoyed as leftovers.
Corn Bread Recipe
2/3 cup butter, softened
1 cup sugar
1 2/3 cup milk
2 cups all-purpose flour
1 1/3 cups cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk in one bowl. In another bowl, combine the flour, cornmeal, baking powder and salt. Add the egg mixture and flour mixture to the creamed mixture alternately, mix well.
2. Pour batter into a greased 13” x 9” x 2” baking pan. Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
Helpful hints: If you’d rather make corn bread muffins, the recipe makes 20-ish muffins and the baking time should be reduced to approximately 15-17 minutes. If you make a half recipe, you can bake the corn bread in an 8” square pan as shown in the photo below.
I hope you enjoy baking and eating this cornbread as much as I do, dear readers. Happy Baking!