Simple Corn Bread

All those tasty little air pockets

This is a very simple and very plain corn bread recipe. It is from the Better Homes and Gardens cookbook and is the best recipe I have found for plain cornbread. That said, it could be improved with the addition of honey both in the mixture and brushed on top after baking. I’ve omitted the sweetener, because I use this recipe mostly as a base for stuffing or as a quick side to dunk in chili or stews. It freezes very well also. I prefer yellow cornmeal, but white cornmeal can be substituted. If you do not have a cast iron pan, a metal or Corningware baking pan will work. Want a fancier version? Check out our jalapeno cheddar cornbread or head over to Sweet Pea’s for her savory southwestern version. Cook, Eat, Live Vegetarian has a great zucchini green chili cornbread. She also has a wonderful tutorial on corn flour.

Corn Bread

• 1 cup white flour
• 1 cup yellow corn meal
• 1 tbsp baking powder
• ½ tsp salt
• 2 eggs
• 1 cup milk
• ¼ cup vegetable oil

Grease a 9” cast iron frying pan. Preheat oven to 425 degrees. In a large bowl mix together all the dry ingredients. In another bowl mix together all the wet ingredients making sure to beat the eggs well. Add the wet to the dry and mix to a smooth batter. Pour into the cast iron pan and bake until golden brown, about 20 minutes. A toothpick should pass through cleanly.