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Corn Bread

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking power
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk or 3/4 cup milk + 2 TBS lemon juice or sour cream
  • 3 tablespoons honey
  • 4 tablespoons melted butter
  • 3 eggs
  • Options: ¼ cup sweet corn kernels ¼ cup sweet bell pepper finely chopped.
  • 2 more tablespoons of butter or bacon grease.

Instructions
 

  • Preheat oven to 350 degrees F and put a 12 in skillet in to pre-heat.
  • Mix dry ingredients together.
  • Whisk the eggs. Add honey and whisk 20 seconds. Add milk or sour cream and whisk, add melted butter and whisk.
  • Pour wet ingredients into the dry ingredients. Gently stir until everything is mixed, only about a 30 seconds. The batter will be lumpy. That's what you want. Now add the corn, red pepper, any other add-ins, and stir gently until they are evenly distributed. It is important that you do not over-mix.
  • Take the skillet out of the oven and add the remaining 2 tablespoons of butter. Roll the butter around as it melts coating the inside of the pan, including the sides. This will create a nice crisp crust on the bread.
  • Pour in the batter, level it more or less. Place in the hot oven. Work quickly so that the skillet doesn't cool off.
  • Cook until the top is golden and a wooden toothpick inserted in the center comes out dry, about 20 minutes. Keep an eye on it to make sure the edges don't burn.
  • Cool for about 10 minutes and serve.