Tuesday, July 27, 2010

Best Corn Bread

This is, thus far, the uncontested best cornbread recipe I have had, I put it that way because I am always open to new bread recipes. These corn muffins had great flavor, rose and baked light and airy.
 1 2/3 cups fine stone ground corn meal
1 2/3 cups all purpose flour (I used spelt flour)
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 2/3 cups whole milk
4 large eggs
1/2 cup + 2 1/2 tablespoons butter, melted

Grease a 9x9 inch baking pan or muffin pan (I used paper liners this time). Preheat oven to 375F.
In a large mixing bowl, combine the dry ingredients.
Mix wet ingredients then add them to the dry.
Stir until just combined, don't over mix or the bread will be tough.
Pour batter into greased pan or fill muffin cups 2/3 full.
Bake 25-30 minutes or until toothpick inserted into center comes out clean.
I served these with honey butter. Wow. 
Honey Butter:
1 stick softened butter
6 tablespoons honey
Stir together well.


  1. I absolutely love corn muffins and corn bread, except I spice mine up with diced fresh jalapenos and top with cheddar cheese at the end! Yum!

  2. I love them that way too but was serving these with a pretty spicy soup so thought better of it.