How to make it

  • 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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