

This is my all-purpose corn bread recipe, but for variety, try the Cornbread Recipe with Apples and Sage. There's also a Maple Pear Corn Bread Recipe that's sweet enough to serve for dessert. Who said dessert can't be half healthy?!
My family is not the
sort to always want whole grain foods, but they'll chow down on this cornbread
when it's fresh out of the oven. For easy clean-up, I bake it in an iron pan;
it gets a nice crust on it this way too. Serves 6-8.
Preheat oven to 425 degrees. Also preheat a 12" iron skillet. (Or substitute an
8" square pan, which you won't have to preheat, but it won't give you
as good a crust.)
Mix dry ingredients: > 1 c. flour > 1 c. fine
corn meal > 4 tsp. baking powder > 1/4 tsp. salt
In bowl, add wet ingredients, stirring together: > 2 eggs, beaten
> 1/2 c. buttermilk > 1/4 c. maple syrup > 1/4 c. cold-pressed corn
oil (or olive oil)
To the wet ingredients, add the dry ingredient mixture, stir lightly
until mixed (not too much). Add about 2 TBS. or so of corn or olive oil
to the hot iron pan, turning the batter into
the preheated iron pan (or use an oiled 8" square pan). Bake at 425 degrees for 15-20 min., until golden brown
at edges. Serve warm.