I love corn bread! It’s something that can go with almost anything, chili, cupcakes, soup, dressing, etc. The best part is that you can pick whether or not you want a sweet or salty bread. My favorite kind is sweet, and not the overwhelming sweetness that some corn breads can be, I like the kind that has just enough sugar in it so it has a slight sweet taste.
First start off by melting a 1/4 cup unsalted butter. I put my butter in a ramekin and place it in the microwave for 10 seconds at a time. Once its 1/2 to 3/4 of the way melted I just swirl the remaining of the stick in a circle and let the warm butter melt the rest.
In a mixing bowl place the 1/4 cup butter, 1 cup milk and 1 egg, and beat them together until their well combined. It will turn into a chunky butter, egg, and milk mixture that looks funky.
Now that their is chunky egg and butter in your bowl, place 1 heavy cup flour, 1 1/2 cups corn meal (I use yellow but you can use white if that’s what you prefer), 1/3 cup sugar, 1 tablespoon baking powder and a light 1/2 teaspoon of salt.
Stir the mixture until its well blended, the batter will be lumpy.
In a buttered pan, it can be a 9 X 9 pan or a 9 inch cake pan, spoon the batter evenly into the pan. I tap the bottom of the pan a couple of times on the counter just to make sure its even and to get any air bubbles out of the batter.
Preheat your oven to 400 degrees F. and bake the corn bread for about 20 minutes. To check the corn bread to make sure its done stick a tooth pick or a wooden skewer into the center. If the tooth pick comes out clean the bread is done, but if it comes out with uncooked batter place the bread back into the oven for another couple of minutes.
1/4 cup unsalted butter, melted
1 cup milk
1 1/2 cups corn meal
1 cup flour, heavy
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Preheat your oven to 400 degrees F. Place butter, milk and egg into a bowl and mix them together. Once blended, add the flour, corn meal, sugar, baking powder and salt and mix them together, the batter will be lumpy. Butter a 9 inch cake pan and add batter evenly into the pan. Bake the corn bread for 20 minutes, be sure to check your bread when its done to see if additional time needs to be added on.