Corn Bread

My super-easy version, not too sweet or cakey, but moist, crunchy, and great with many foods.
TIME 45 to 50 minutes
MAKES 6 to 8 servings
1¼ cups milk, or more as needed
1 tablespoon white vinegar
4 tablespoons (½ stick) butter, melted, plus more for greasing the pan
1½ cups cornmeal
½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 eggs

1 Heat the oven to 375°F. Heat the milk in the microwave or in a pot on the stove until it reaches about 100°F; it will be a little hotter than lukewarm. Stir in the vinegar and let rest while you prepare the other ingredients. Grease a square baking pan with some butter.

2 Combine the cornmeal, flour, baking soda, salt, and sugar in a large bowl. Whisk the eggs into the soured milk. Stir the milk mixture into the dry ingredients just enough to combine everything. If the batter is very dry and doesn’t come together easily, add another 1 or 2 tablespoons milk.

3 Add the 4 tablespoons butter and stir until just incorporated; avoid overmixing. Pour the batter into the prepared pan, spread into an even layer, and put in the oven.

4 Bake for 25 to 30 minutes, until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean. Cut into squares and serve hot or warm.

  • Sweeter Corn Bread: Use up to ¼ cup sugar.
  • Corny Corn Bread: Add 1 cup corn kernels, fresh or frozen (don’t bother to defrost them first), to the wet ingredients in Step 2.
  • Jalapeño-Cheddar Corn Bread: In Step 2, add ½ cup grated cheddar cheese and 1 tablespoon seeded and minced jalapeño chile to the dry ingredients after mixing.
  • Bacon Corn Bread: You won’t need all of the butter. Before starting, cook 4 to 6 slices of bacon until crisp. Drain the bacon on paper towels and use some of the fat from the skillet to grease the baking pan in Step 1. When you add the wet ingredients to the dry in Step 2, crumble the bacon into the batter. In Step 3, measure the remaining bacon fat and add enough melted butter to make ¼ cup total.

  • You can use either yogurt or buttermilk instead of the milk and vinegar mixture. The flavor will have a subtle tang, and the crumb will be a little more tender.

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