How to Make Corn Bread—Including Muffins, Skillet Slices, and More

It isnt a cake, so youll get a tight crumb and denser texture.

A basic corn bread should heavy on the bite, yet moist and fluffy.

The various colors of cornmeal look different but taste similar and are interchangeable in baking.

The grind can also vary, including fine, medium, and coarse.

You might see the words stone-ground on some packages.

This means the cornmeal is ground traditionally, which retains the germ.

This provides a slightly coarser texture to your corn bread.

How to Make Corn Bread Ahead

Corn bread is totally a freeze-friendly recipe.

Grease a 9-inch round or 8-inch square baking pan.

In a small bowl combine eggs, milk, and melted butter.

Add egg mixture all at once to flour mixture.

Stir just until moistened.

Pour batter into prepare pan.

Bake 20 minutes or until a wooden toothpick inserted near center comes out clean.

Cut into wedges or squares.

If desired, drizzle with honey.

Makes 8 to 10 pieces.

Pour butter into egg mixture.

Continue as directed, working quickly so batter goes into hot skillet.

Makes 12 wedges ofskillet corn bread.

Prepare as above, except omit the 1 tablespoon butter.

Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full.

Prepare as above, except omit the 1 tablespoon butter.

Generously grease corn stick pans and heat in the preheated oven for 3 minutes.

Carefully fill preheated pans two-thirds full.

Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean.

Makes 18 to 26 corn sticks.

2,000 calories a day is used for general nutrition advice.