Corn Bread

It's the perfect accompaniment to soups, stews, chili...and people have clear views of what makes a good corn bread.  Some love a sweet corn bread and some hate it too sweet.  I have a sweet tooth, so I would never complain about a sweet corn bread.  That said, sometimes I like to have a honey butter on the corn bread and even I have limits.  So, two recipes for corn bread below.  One is sweet - it comes up crunchy and beautiful all on its own.  With a bit of butter, it is a delight.  The other recipe is far less sweet, and I've included a recipe (if you can call it that) for honey butter.

Golden Sweet Cornbread:

Ingredients

1 cup plain flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Method

Preheat oven to 400F (200C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.


Corn Bread:

Ingredients

1 cup cornmeal
1 cup plain flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup buttermilk
2 tablespoons vegetable oil

Method

Preheat the oven to 400F (200C).
In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into 9 inch square pan.
Bake until golden, about 20 to 25 minutes, until a toothpick comes out clean.


Honey Butter

Ingredients:

250gr butter (the best quality you can get)
3 Tablespoons honey

Method:

Allow butter to soften slightly at room temperature.
Using and electric mixer, whip butter and honey together in a bowl until well mixed.
Roll butter up in wax paper, allow it to chill, and slice when ready to use.