Originally uploaded by nehifamily
My daughters love corn bread so much they call it “corn cake”. If they eat nothing else, they will always eat the corn bread.
Preheat oven to 400 and prepare your pans. I use stone ware muffin pans and pour 1 tsp oil into each cup. Then allow the pans to preheat with the oven. This recipe makes a 9X13 pan or 18 muffins. It would also do a 12 inch cast iron skillet. The pan or skillet would require 1/4 cup oil.
Mix 2 cups all purpose flour, 1 tbsp baking powder, 1 tsp salt. I mix in my mixer and it’s to incorporate the rising agents with the flour. They do not incorporate well with the texture of corn meal. Then add in 1 1/2 cups corn meal, 2/3 cup sugar, 2 1/2 cups milk, 1 cup sugar (2/3 cup if you want only a hint of sweetness), 1/2 cup oil, 1/2 cup honey, and 2 eggs.
Mix on high for 3-5 minutes because it helps to “fluff” the muffins.
When you pour the batter in, the muffins will begin to sear right away giving you a nice custy edge.
Bake for approximately 10 minutes for the muffins (until firm) and around 25-30 minutes for a pan/skillet (also until firm in the middle).
I have a strong personal preference to not bake corn bread in anything except stoneware or cast iron. You simply do not get the same results. If you’ve never tried it, then go with a cast iron skillet. You will be surprised.