Corn Bread

Whew!  What a week this has been.  Lately I've been trying to keep up a little better with the blog and get at least one post in between my Tasty Tuesday entries.  But this week has flown by and now it's Tuesday again--and a quarter to midnight at that!  So I guess I better squeak in my recipe recommendation before the clock strikes.

If you've noticed on my Tuesday posts, I've been trying to alternate the recipes I share between sweet and savory.  If I wasn't being intentional about alternating the recipe types my posts would probably be 90% desserts. If you know me at all, you know I'm a girl who much prefers to make and practice and talk about sweet recipes rather than savory ones.  Of course, in reality I only eat sweets occasionally--the recipes are just so much more interesting to me.



So onto this week's recipe.  One from the savory category, but that's also quick and pretty stinkin' delicious. I always thought this corn bread recipe was just "ok".  But I tried a few other recipes and kept coming back to this one.  It's just so quick, easy, and delicious.  Then the final kicker that made me realize what a great recipe this was came from my sister-in-law.  She is an excellent baker herself and was totally smitten with this corn bread when I brought it to a chili dinner at church.  Then once when she was in the middle of making dinner, she called me for the recipe because she decided she was making corn bread and it HAD to be this recipe.  Her eagerness for this corn bread made me realize how good it really is, so I bumped it up to share here.  Even though it's not really chili weather, I hope you try it sometime and enjoy it.  It also goes wonderfully with baked beans or other BBQ fare.  

Corn Bread
source: Betty Crocker's New Cookbook  (you know, the red and white ring binder cookbook)

1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt

Heat oven to 400*.  Grease bottom and sides of round pan (9 x 1 1/2 inches)  or square pan (8 x 8 x 2) with oil spray.

Beat milk, butter and egg in large bowl. **Be sure the melted butter isn't too hot or it will start to cook the egg.  Not that it's happened to me or anything. :-)
Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).  Pour into pan.

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Serve with butter and/or honey.

Note: These can also be made into muffins.  Grease bottoms only of 12 muffin cups or line with paper baking cups.  Fill about 3/4 full.  It's been awhile since I've done them in muffins, so I'd check for done-ness around 15-18 minutes.