Whenever the meat is sparse or the soup a bit thin, corn bread saves the day and has the family thinking they are indeed fortunate and blessed! This is my favorite version. Since it doesn't take long to bake, it works for hot, summer evenings, too.
Corn Bread
2 cups all-purpose flour
2 cup yellow corn meal
1 cup granulated sugar
2 tablespoons baking powder
2 teaspoons salt
2 sticks butter (1 cup)
2 large eggs
2 cups milk
Preheat oven to 350 degrees. Grease one large baking pan or two 8x8" baking pans. Muffin tins will work fine, too!
Cream the butter in a large mixing bowl until fluffy. Add sugar and continue beating until well-incorporated. Add eggs, one at a time, beating between additions. Add flour, corn meal, baking powder and salt. Gently mix in the milk until ingredients are just blended. Pour batter into prepared baking pans and bake for 35 to 40 minutes. Bread should be golden brown. Cool before serving. This corn bread keeps well and is very good the next day for breakfast.
Real butter tastes great on corn bread. If you have the time, a couple of tablespoons of honey mashed into some softened butter is a special spread for dinner.
If you are looking for a more savory version of cornbread, you can easily add a small can of drained, mild chili peppers. For a hotter taste, try Jalapeño! Remember to reduce the sugar in the recipe from 1 cup to only ¼ cup granulated sugar.
