Corn Bread - Basic* - Updated - BH&G

By mariannefeldman

http://www.bhg.com/recipe/quickbreads/corn-bread/

Corn Bread
Makes: 8 to 10 servings
Prep 10 mins
Bake 400°F - 15 mins

For double recipe use 9 x 13" pan & bake longer - until lightly browned & a wooden toothpick inserted near center comes out clean

Ingredients

• Double recipe:
• 1 cup all-purpose flour (or 3/4 cup AP flour & 1/4 cup white whole wheat flour)
• 3/4 cup cornmeal (I used Bob's Red Mill Organic Medium Grind)
• 1/2 cup sugar - scant (if want sweet; not sweet opt: use 2 - 3 tablespoons sugar instead)
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon butter (I omit butter & preheating pan - instead pour batter into pan sprayed w/Pam)
• 2 eggs, beaten
• 1 cup milk
• 1/4 cup cooking oil or melted butter
• Honey (optional)
• 2 cups AP flour-(or 1 1/2 cups AP flour plus 1/2 cup white whole wheat flour)
• 1 1/2 cups cornmeal
• 1 cup sugar - scant (if want sweet; not sweet opt: use 4 - 6 tablespoons sugar instead)
• 5 teaspoons baking powder
• 1 1/2 teaspoons table salt
• 2 tablespoons butter (as above-I omit butter & preheating pan - instead pour batter into pan sprayed w/Pam)
• 4 eggs, beaten
• 2 cups milk
• 1/2 cup cooking oil or melted butter
• Honey (optional)

Preparation

Step 1

1. Preheat oven to 400F.
In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

2.Prepare pan - spray w/Pam
OR: 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, or 2 tbs butter to 9 x 13" 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.
Opt: Sprinkle top w/sugar for texture
Bake for 15 to 20 minutes (longer for double recipe) or until lightly browned & 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.
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Opt: Fold in blueberries or top batter w/blueberries & sprinkle w/a little sugar
Options from the test kitchen:
*Double Corn Bread:
Prepare as above, except fold 1/2 cup (or 1 cup for double recipe)frozen whole kernel corn, thawed, into the batter.

*Green Chili Corn Bread:
Prepare as above, except fold 1 cup (or 2 cups for double recipe) shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can (or 8 oz can for double)diced green chile peppers, drained, into the batter.

*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. (double makes 24)

*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.(double makes 36 - 52)
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Nutrition facts (Corn Bread)
Servings Per Recipe 8, cal. (kcal) 219, Fat, total (g) 10, chol. (mg) 60, sat. fat (g) 3, carb. (g) 26, Monosaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 5, pro. (g) 5, vit. A (RE) 0, vit. A (IU) 243, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 390, Potassium (mg) 97, calcium (mg) 121, iron (mg) 1, Starch () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet