Opa's Old-Fashioned Corn Bread

Rev 0.57, last revised:  27-Nov-09

My corn bread "mix" is so simple to make that you don't need to stoop to a mix-in-a-box!  You can whip this together in the time it takes for the oven to barely warm up.

Yield:  8, (3-5/8th X 2-3/8th X 1-7/16th) mini-loaves

Ingredients:

• 1-cup yellow corn meal
• 1-cup Flour
• 1-Tablespoon Baking powder
• 1-teaspoon Salt (non-iodized Kosher or sea-salt is best)
• 1/2-cup (1-stick!) butter or lard
• 1-cup Milk
• 2-Eggs (reduced: was 3--watch for "crumb" change)
• 1/4-cup brown or regular sugar
• 3/4-cup Honey

Allow the wet ingredients to come to room temperature.  Preheat oven to 425F.

Dry mix the first 4-ingredients:  corn meal, flour, baking powder, and salt; in a large bowl (a whisk works best).

Cut in butter or lard until it's like small crumbs (I use the "finger rub" technique).

Beat together milk, eggs, sugar, and honey until smooth (easier if they're at least room temp).

Pour into well greased and floured 8" square pan, or use an 8-hole mini-loaf pan like I do.

Bake at 425F for 25-30 minutes (or until toothpick comes out clean) and top is a golden brown.  Keep 'em in a bit longer if you like 'em crispier...

This cornbread will hold together well, and it is also a guaranteed favorite for children too.

Enjoy!

Revised after the disaster at T&R's house...(:-o)!