Shucking Good Corn Bread
Some things in life are just as easy making from scratch as it is making from a box — corn bread is just that thing. With simply eight ingredients, you can’t tell me this is hard to make! Corn bread is an amazing treat for breakfast, a delicious afternoon snack or the perfect side dish at dinner. And by using coarse corn meal and raw sugar, the texture is amazing!! Add a dab of butter and drizzle of honey and you have a shucking good thing!
In a large mixing bowl, add the corn meal, flour, sugar, salt and baking powder. Mix well. Next, add the milk, oil and egg and stir to blend completely. Meanwhile, butter the muffin cups, loaf pan or baking dish with a generous amount of butter (tastes great with corn bread so don’t be shy). Ladle mixture into muffins cups, loaf pan or 8×8 baking dish (I mix it up depending on why I’m making corn bread — muffins for breakfast, mini loaves for a side dish at dinner). Bake at 375º for 20-25 minutes, or until a tooth pick comes out clean. Cool muffins on a wire rack.
Serve warm and watch the butter melt into the crannies….perfection!
Ingredients:
1¼ cup coarse grind corn meal
¾ cup all-purpose flour
½ cup raw sugar
Dash of salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 cup milk (I use skim)
1 egg
Makes one 8×8 baking dish, 20 mini muffins or 12 muffins.
Tips for Success
- Do not overmix. Stir the wet and dry ingredients just until everything is moistened. A few small lumps are fine and give you a tender crumb.
- Let the batter rest. If you have five extra minutes, let the batter sit before baking. The coarse corn meal soaks up some of the milk and the corn bread turns out even more tender.
- Watch the time by pan size. Mini muffins bake fastest, so start checking them around 12 to 15 minutes. Regular muffins and the 8 by 8 dish usually need the full 20 to 25 minutes.
- Look for golden edges. The tops should be lightly golden and the edges just pulling away from the pan when it is ready.
Ingredient Swaps and Variations
Fine corn meal works if that is all you have, though you will lose some of that wonderful crunchy texture. Regular granulated sugar can stand in for the raw sugar, and whole milk or buttermilk make it a little richer than skim. Melted butter can replace the vegetable oil for a more buttery flavor. When I want to dress it up, I stir in a cup of corn kernels, a handful of shredded sharp cheddar, or some chopped scallions. For a savory batch to go with chili, a finely diced jalapeno is a fun addition.
Storage and Freezing
Corn bread is best the day it is made, but leftovers keep well wrapped tightly or in an airtight container at room temperature for up to 2 days. After that, move it to the refrigerator for up to 5 days. To freeze, wrap muffins or squares individually and freeze for up to 3 months. Warm them in a 350 degree F oven for about 10 minutes, or split and toast them in a buttered skillet for a crispy treat.
What to Pair It With
This corn bread is a natural with a big pot of chili, a hearty bean soup or a summer barbecue. For breakfast I love it with a little butter and honey and a hot cup of coffee. Leftover corn bread also makes a terrific base for stuffing.
Frequently Asked Questions
Can I bake this in a cast iron skillet?
Yes. A well buttered 8 or 9 inch cast iron skillet works great and gives you lovely crisp edges. Start checking at about 18 minutes.
Can I make it sweeter or less sweet?
Sure. Northern style corn bread tends to be a bit sweeter, while southern style often has little or no sugar. Adjust the raw sugar up or down by a couple of tablespoons to suit your family.
Can I double the recipe?
Yes. Bake a double batch in a 9 by 13 inch pan and start checking it around 25 minutes.
Why is my corn bread dry?
It was most likely baked a little too long. Start checking at the low end of the baking time and pull it as soon as a toothpick comes out clean.
Shucking Good Corn Bread
Ingredients
Method
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, combine the corn meal, flour, sugar, salt and baking powder and mix well.
- Add the milk, oil and egg and stir until completely blended.
- Generously butter your muffin cups, loaf pan or 8 by 8 baking dish.
- Ladle the batter into the prepared pan.
- Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Cool muffins on a wire rack and serve warm with butter.
Notes
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
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