This easy corn bread recipe is convenient, you’ll never resort to boxed corn bread mix again! Double the recipe for two batches. It will be just as easy to prepare, but you’ll have an extra one to freeze for later. Yes, this easy corn bread even freezes well. For best results, serve it warm with butter or honey butter.
The recipe for honey butter appears below. You get both recipes today. Yum.
Easy Corn Bread
1-1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten
Preheat your oven to 400 F.
Grease a square 8-inch pan or a standard muffin tin.
Combine the dry ingredients.
Stir in the milk, oil and egg, mixing just until dry ingredients are moistened.
Pour the batter into the prepared pan.
Bake 20 to 25 minutes or until golden brown and a cake tester or wooden pick inserted into center comes out clean.
If freezing, allow to cool first.
1 pound butter (regular, salted)
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Cut the butter into chunks.
Place butter into a mixing bowl, and beat it at low-speed, using the whisk attachment. This will first loosen the butter.
Next, increase the speed on the mixer to medium, then and add the honey, cinnamon, and vanilla extract. Beat for five to seven minutes, or until it is well mixed.
Remove the honey butter from the bowl and spoon it onto parchment paper or plastic wrap, then roll it into a log.
Refrigerate the honey butter for 2 hours before using. Alternatively, you can scoop the butter into a pretty crock before placing it in the refrigerator.