Corn Bread

Photograph of serving, showing golden brown crust and yellow crumb.

With three times as much volume of flour as corn meal, this version of corn bread has a cake-like texture. For a tougher, grittier result, adjust the ratio to 1¼ cups flour and ⅝ cups corn meal {50%, 50%}.

Baker's percentages and pan size are based on about ½ pound of flour and corn meal, producing about 1½ pounds finished product.

  1. Set oven rack to upper (not top) level, and preheat to 350°F.
  2. In a large bowl, combine dry ingredients:
    • 1½ cup Flour {150g, 60%}
    • ½ cup Corn Meal {100g, 40%}
    • ⅔ cup Sugar {75g, 30%}
    • 1 Tbs Baking Powder {10g, 4%}
    • ½ tsp Salt {2.5g, 1%}
    and spread out to give it a concave shape.
  3. In a small bowl (or not-yet washed measuring cup), combine:
    • 2 Eggs, lightly beaten {~50g, ~20%}
    • 1¼ cup Milk {175g, 70%}
  4. Pour egg mixture into well in dry ingredients, but do not stir.
  5. In a small bowl, microwave to melt:
    • ⅓ cup Oil {75g, 30%}
    • 3 Tbs Butter {50g, 20%}
    • 1 Tbs Honey {15g, 6%}
    • Mix oil mixture into egg mixture.
    • Combine with dry ingredients, minimizing stirring.
    • Heat greased 8" square metal pan in oven.
    • Pour batter into pan.
    • Bake for 35–40 minutes.
    • Remove from oven and let sit to continue firming for 5–10 minutes.
    • Remove from pan and cool on a rack.