Delicious Corn Bread
Who doesn’t love corn bread? One thing that I love, maybe the main thing, is that it is so easy and fast to throw together. The only special thing you need to have on hand is the buttermilk. And leftovers are great for breakfast. If you need to impress anyone on short notice, and they know it is short notice, you can make corn bread and Chocolate Chili in about 45 minutes and they will think you are a genius.
I know a lot of people love making it in their cast iron skillets, but I find it comes out moister when done in a cake pan. I don’t know why. It does look cooler, more authentic somehow, in the skillet.
5 mins. prep
20 mins to bake
1/4 cup honey
1 cup buttermilk
1 egg
1cup yellow corn meal
1 cup unbleached white flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
3 tbsp melted butter
Preheat oven to 425. Put butter in small oven-proof dish in oven, if you have time, to melt it.
Beat the egg, buttermilk and honey together.
In medium sized mixing bowl, mix the dry ingredients together
Combine all ingredients, including melted butter, and mix well.
Spread into buttered 8-inch square or cake pan and bake 20 mins, until golden brown and done in center.
For shopping list, see…..
Shopping List
honey
buttermilk
1 egg
yellow corn meal
unbleached white flour
baking powder
baking soda
butter
Date: September 9, 2009