Corn Bread
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups yellow cornmeal
2 eggs, beaten lightly
1/4 cup melted butter, cooled
1 cup whole wheat flour
1 cup unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk or plain yogurt
1/2 cup milk
1/4 cup maple syrup

Preparation

1 Preheat oven to 350 degrees.  2 Generously grease a 9 x 13 inch baking pan or a 12 inch cast iron skillet. 3 Sift the dry ingredients into a large bowl.   4 In another bowl, combine the wet ingredients and stir until mixed. 5 Fold the wet ingredients into the dry ingredients.  6 Smooth the batter into the baking pan or skillet and bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean.  7 Allow the corn bread to cool for at least 10 minutes before serving.

About


Corn bread is great with chili, barbecue or just on it's own with butter. Try adding corn kernels or chopped chillis for a different texture and flavor.

Comments:
Caseym

I just made a modified version of this. I subbed flax meal for corn meal (what we have) and spelt flour for white and wheat flour. I also added a pack of bacon that I had diced up and cooked ahead of time as well as some cilantro and garlic. 
The results weren't as light and fluffy as it would have been if I used white flour as well (might use both spelt and white next time) and the additions probably made a difference in it rising. Great recipe and I'll definitely be using it again.