Corn Bread

I can't believe I haven't made corn bread in over a year.  Especially with all the corn meal I have lying around.

I use the recipe off the Alber's corn meal box.  Their site has a lot of great recipes.  I prefer to make the sweet corn bread instead of the regular corn bread.  The latter comes out a bit dry and tastes like grits.  I guess it depends upon how much butter you're willing to use.  The sweet corn also uses two eggs, so you can do half a batch if there's a smaller gathering.  You can also make them into muffins, freeze them, and have your picnic's corn muffins done days in advance.

1-1/2 C flour
2/3 C sugar
*1/2 C corn meal
1 Tb baking powder
1/2 tsp salt
1-1/4 C milk
2 eggs, beaten
1/3 C vegetable oil
3 Tb butter, melted

1.  Preheat oven to 350º.  Grease an 8" x 8" pan or line 20 muffin cups.  The bread in the photo was made in a really cool 10" casserole I have.  Bake 5 minutes less, and it won't rise as high as one made in a smaller pan.  (If you're really brave, just grease the muffin cups and don't line them.  Warning, these will not travel as well as paper-lined.)

2.  Combine all dry ingredients in one bowl.  In a separate bowl, beat together milk, eggs, oil, and melted butter.  Stir wet and dry ingredients until combined, but do not beat until smooth.  The smaller lumps will disappear on their own as the bread bakes.  Over-mixing produces large air bubbles.  Maybe someday I'll explain the science behind it.  Pour into prepared pan for bread, or fill muffin cups 2/3 full.

3.  Bake for 35 minutes (20 for muffins), or until toothpick inserted in center comes out clean.  Serve bread from pan, or it will fall apart.  Leave muffins in their paper liners.

Serves 12

Difficulty rating  π