Corn Bread

Here are two corn bread recipes that I always go back to. For Katie's birthday dinner I combined the two and was asked for the recipe. So I will explain at the end how I did that.

This first corn bread is the recipe I make all year round.

1 C milk

1/4 C melted butter

1 egg

1 1/4 C cornmeal

1 C flour

1/2 C sugar

1 T baking powder

1/2 tsp salt

Beat milk, butter, and egg in a large bowl. Stir in remaining ingredients all at once just until moistened. Pour into a greased 8x8 pan. Bake at 400 for 20-25 minutes. If making into muffins decrease the time.

This next recipe is my favorite fall corn bread. I got it from my Autumn cookbook by Susan Branch.

Iowa Corn Bread

1 egg

1 C whole milk

1 T finely grated orange zest

3 T melted butter

1 1/4 C flour

3/4 C cornmeal

1/4 C sugar

3 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

Whisk egg, stir in milk and zest. Set aside. Sift together dry ingredients and mix well. Stir in milk mixture and melted butter. Pour into a greased 8x8. Bake at 400 for 20-25 minutes. Serve with "Bee Butter"

1 stick of butter whipped with 2 T honey

Okay, so I made the first recipe (doubled it) and added 1 T orange juice concentrate, 1 tsp cinnamon and 1/2 tsp ginger.