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1
Preheat oven to 400F In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
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2
Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9x1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan.
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3
Place in the preheated oven about 3 minutes or until butter melts.
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4
Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
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5
Meanwhile, in a small bowl combine eggs, milk, and oil.
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6
Add egg mixture all at once to flour mixture.
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7
Stir just until moistened.
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8
Pour batter into hot skillet or pan.
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9
Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean.
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10
Cut into wedges or squares.
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11
Serve warm.
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12
If desired, drizzle with honey.
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13
Double Corn Bread: Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.
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14
Green Chili Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.
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15
Corn Muffins: Prepare as above, except omit the 1 tablespoon butter.
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16
Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full.
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17
Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean.
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18
Corn Sticks: Prepare as above, except omit the 1 tablespoon butter.
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19
Generously grease corn stick pans and heat in the preheated oven for 3 minutes.
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20
Carefully fill preheated pans two-thirds full.
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21
Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean.
