Corn Bread

I started with the recipe in the Better Homes and Gardens Cookbook. But I am basically unable to leave any recipe alone.

Combine in a medium mixing bowl:

1 Cup Corn Meal (I use a whole grain, fine grind)
3/4 Cup Whole Wheat Flour (I use a pastry grind)
1 Tbsp baking powder

Combine in a small mixing bowl:

2 beaten eggs
molasses or honey (2-4 Tbsp, according to preference)
1 Cup soy or other milk, or water

Add wet to dry.

Pour a generous amount of oil in a cake pan or skillet.

I took the oil out of the original recipe, and poured it in the pan. This makes the bottom of the corn bread taste crispy, caramalized, fried, without increasing the amount of fat in the resulting bread. The original called for 1/4 Cup (which is in addition to the 1 Tbsp of butter for coating the pan). I think I used about 3 Tbsp.

Pour the batter over the oil in the pan. Bake in a 400 degree, preheated oven for 15 minutes.

Created April 30, 2006
Updated January 19, 2014