Recipe

June 14, 2022

Corn Bread

Recipe: Matt Horn

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“When I was growing up, we typically ate corn bread with everything. This is our classic corn bread—fluffy and sweet. Pro tip: Bake this bread using your favorite seasoned cast-iron pan.” – Matt Horn, cookbook author.

Ingredients

  • ½ cup (1 stick, or 113 g) butter, melted, plus more for the baking dish
  • 1½ cups (210 g) cornmeal
  • 1½ cups (180 g) all-purpose flour
  • 1/3 cup (67 g) sugar
  • 1½ tablespoons (21 g) baking powder
  • 1 to 1½ teaspoons salt
  • 1½ cups (360 ml) milk
  • 3 large eggs
  • ¼ cup (80 g) honey

Directions

Yield: Serve 8

  1. Preheat the oven to 400°F (204°C, or gas mark 6). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with butter.
  2. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt to blend.
  3. In a small bowl, whisk the milk and eggs until blended. Add the milk mixture to the cornmeal mixture and stir until combined. Stir in the melted butter and honey. Pour the batter into the prepared baking dish.
  4. Bake for about 25 minutes until the corn bread is lightly browned and a toothpick inserted into the center comes out clean.
Source:

© 2022 Quarto Publishing Group USA Inc. Text © 2022 Matt Horn. Photography © 2022 Andrew Thomas Lee

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