Corn Bread, Corn Muffins, Or Corn Sticks
10m prep 18m cook 28m ready
A classic cornbread recipe that can be baked as a square bread, muffins, or corn sticks. It uses cornmeal, flour, milk, eggs, and your choice of fat, and is best served warm.
Ingredients
- 1 ¼ cups (200g) fine yellow or white cornmeal, preferably stone-ground
- ¾ cup (95g) all-purpose flour
- 1 to 4 tablespoons (10 to 50g) sugar, to taste
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (235g) milk
- 2 large eggs, beaten
- 3 tablespoons bacon fat, vegetable oil (40g), or butter (45g), melted
Let's Cook
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Step 1.
Whisk together in a large bowl: 1 ¼ cups (200g) fine yellow or white cornmeal, preferably stone-ground; ¾ cup (95g) all-purpose flour; 1 to 4 tablespoons (10 to 50g) sugar, to taste; 2 ½ teaspoons baking powder; ¾ teaspoon salt
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Step 2.
Add: 1 cup (235g) milk; 2 large eggs, beaten; 3 tablespoons bacon fat, vegetable oil (40g), or butter (45g), melted
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Step 3.
Combine with a few rapid strokes. Scrape the batter into the hot pan(s). Bake until nicely browned, about 12 minutes for corn sticks, 15 to 18 minutes for corn bread or muffins. Serve immediately.
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