My New Go-To Corn Bread

I have a recipe for corn bread that has been a tried and true friend for well over 30 years.  It has been published on the back of the Quaker corn meal canister forever.  I have always added an extra tablespoon of sugar to the recipe to sweeten it just a touch and thought it was the perfect accompaniment to chili and pea soup.  Then… then… this new recipe for corn bread rocked my world!

I made a big batch of turkey chili this past weekend and had it in mind to try this new recipe for corn bread.  When I mentioned it to Roger, he was dead set against it.  Why would I want to mess with success?  I was going to ruin the chili for him.  Blah, blah, blah.  Let me see the recipe!

In the past, I have tried a number of different recipes for corn bread including some with cheese, some with jalapeño, and some sweeter and more cake-like.  None of them made the grade.  So, this was why Roger was balking at trying yet another recipe when all he wanted was the tried and true version.

We compared the old and new recipes for corn bread and found that the quantities of flour and corn meal called for the same two cups but with a slightly different ratio leaning toward more corn meal in mine.  There were two eggs rather than one in the new recipe, and it had more sugar and slightly more vegetable oil and milk.  The new recipe also had melted butter in it whereas my recipe had none.

Roger was a bit mollified when he saw the similarities in the two recipes—and, where there were differences, what’s not to like about more sugar and the addition of melted butter?  We both decided to keep the ratio of corn meal to flour the same as what we’d been used to.  At the last minute, I decided to hold back just a touch on the sugar because it was twice the amount in mine although I felt that would be tempered a bit by the additional egg, milk, and oil.  I forged ahead and kept my fingers crossed.

And the results?  My, oh my…this version of corn bread exceeded both our wildest expectations.  It is so tender and moist that I could have eaten it just as it was—but that didn’t stop me from smearing on some butter and a drizzle of honey.  Wow, was it delicious!

So, I feel like a traitor; but I must bid adieu to my old recipe, thank it for its service lo these many years, and retire it to my recipe archives.  The king is dead.  Long live the king!

One year ago:  Chicken Tortilla Soup

My New Go-To Corn Bread

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Ingredients

  • 3/4 cup corn meal
  • 1 1/4 cup flour
  • 2/3 cup sugar (I used one less tablespoon of sugar)
  • 1 tbl. baking powder
  • 1/2 tsp. salt
  • 1/3 cup canola oil
  • 3 tbl. butter, melted
  • 2 eggs, beaten
  • 1 1/4 cup milk

Directions

Add dry ingredients to a medium-sized bowl and whisk.  Make a well and add oil, butter, eggs, and milk into the center.  Stir until just mixed (batter will be runny).

Bake in an 8” square pan at 350o for approximately 35 minutes.

This doubles perfectly for a 9×13” pan.

Fran’s Notes

Mel has a fluffy honey butter that she makes to spread on the corn bread, but I didn’t have a chance to make it this time.  It’s a combo of butter, honey—and drum roll, please—Marshmallow Fluff!  You can find out how to make it by clicking on the link.

Source:   Slightly adapted from Mel’s Kitchen Café

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