Ingredients (Serves 9)
2/3 cup butter, softened
1 cup sugar
1 2/3 cups milk
1 tablespoon honey (optional)
2 cups all-purpose flour
1 1/3 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees F. Grease a 9 inch cast iron skillet with some vegetable oil and place in oven while preheating.
(Why a cast iron skillet? It is the secret to a perfect cornbread crust - Soft on the inside while crispy on the outside.)
If you don't have a cast iron skillet then grease a
13 x 9 x 2 inch baking pan and set-aside (not in oven).
In a medium bowl, cream butter and sugar.
In a separate bowl, mix the eggs and milk.
In another bowl, mix the flour, cornmeal, baking powder, and salt.
Alternate adding the egg mixture and dry ingredient mixture to the creamed mixture.
Once everything is combined, pour batter into prepared skillet or baking pan and bake at 400 degrees F for 20 - 30 minutes,
or until a toothpick inserted near the center comes out clean.
Cut into squares and serve warm.
Spicy Mexican Corn Bread Recipe
Follow all of the steps above with these changes/additions:
To the egg and milk mixture add:
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained (or jalapenos)
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
Reduce oven temperature to 300 degrees and bake for 1 hour or until a toothpick inserted near the center comes out clean.