Recipe

Basic Corn Bread Recipe

	Heatherbudapest / All my dishes 2 years, 4 months ago I absolutely love this simple recipe by Mollie Katzen from her The New Moosewood Cookbook. Prepare it with some spicy black beans and a steamed green vegetable and you have an incredibly easy, filling, hearty, healthful supper that I bet everyone in the family would enjoy.... More Prep:10m Cook:20m Servings:6	Heatherbuda
	easy

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Ingredients

Butter for the pan

1 cup cornmeal

1 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or yogurt

1 egg

3 Tablespoons sugar or honey

3 Tablespoons melted butter or margarine

Directions

Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter.

Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.

Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature.

Variation #1: Mexican Corn and Cheese Bread: Make the batter as described above, with the following additions stirred into the batter: 1 cup fresh or frozen/defrosted corn, 1/2 cup (packed) grated mild white cheese, 3-4 scallions, minced. Optional: replace the melted butter with olive oil.

Variation #2: Blueberry Corn Bread: Make the batter as described above, increasing the sugar or honey to 1/4 cup. Add 1-1/2 cups fresh blueberries, stirring them gently into the batter. (Note: You can use frozen unsweetened blueberries. Defrost and drain before using.)

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