A classic, versatile recipe for cornbread, corn muffins, or corn sticks. Serve warm from the oven with butter for the perfect accompaniment to soups, stews, or chili.

Yield: One 8-inch square or 10-inch round bread, about fifteen 2-inch muffins, or about 20 sticks

Ingredients

  • 1 1/4 cups (200g) fine yellow or white cornmeal, preferably stone-ground
  • 3/4 cup (95g) all-purpose flour
  • 1 to 4 tablespoons (10 to 50g) sugar, to taste
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup (235g) milk
  • 2 large eggs, beaten
  • 3 tablespoons bacon fat, vegetable oil (40g), or butter (45g), melted

Directions

  1. Have all ingredients at room temperature, about 70°F.
  2. Preheat the oven to 425°F.
  3. Grease an 8-inch square pan, a 9- or 10-inch ovenproof skillet (such as cast iron), 2 muffin tins, or 3 corn stick pans (or bake the corn sticks in batches) with butter, oil, or bacon fat. Place in the oven until sizzling hot.
  4. In a large bowl, whisk together: cornmeal, flour, sugar, baking powder, and salt.
  5. Add: milk, eggs, and bacon fat/vegetable oil/butter.
  6. Combine with a few rapid strokes until just mixed.
  7. Scrape the batter into the hot pan(s).
  8. Bake until nicely browned, about 12 minutes for corn sticks, 15 to 18 minutes for corn bread or muffins.