eatpress

Here’s a great basic corn bread recipe, along with 2 tasty variations. Corn bread is so good and wholesome, the best to make as a side with any meal really.

image: spcummings flickr cc

• 1 c cornmeal
• 1 c flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c buttermilk (or yoghurt)
• 1 egg
• 3 Tbs sugar (or honey)
• 3 Tbs melted butter (or margerine)

Preheat the oven to 180ºC (350ºF) butter a 22cm (9in) square pan or skillet.

Combine the dry ingredients in a medium size bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the pan.

Bake for 20 minutes or until the center is firm to the touch- serve hot, warm or at room temperature.

Mexican Corn and Cheese Bread

Make the batter as described as above, with the following additions:

• 1 c fresh or frozen defrosted corn
• 1/2 c (packed) mild white cheese (like mozarella or mild cheddar)
• 3 or so scallions, minced
• replace the butter with olive oil

Stir into the batter.

Blueberry Corn Bread

Make the batter as described above, increasing the sugar or honey to 1/4 c. Add 1 1/2 cups fresh or frozen (defrosted and drained) blueberries, stirring them gently into the batter.