CORN BREAD, CORN MUFFINS, OR CORN STICKS
One 8-inch square or 10-inch round bread, about fifteen 2-inch muffins, or about 20 sticks
Have all ingredients at room temperature, about 70°F. Preheat the oven to 425°F. Grease an 8-inch square pan, a 9- or 10-inch ovenproof skillet (such as cast iron), 2 muffin tins, or 3 corn stick pans (or bake the corn sticks in batches) with butter, oil, or bacon fat. Place in the oven until sizzling hot.
Whisk together in a large bowl:
- 1 ¼ cups (200g) fine yellow or white cornmeal, preferably stone-ground
- ¾ cup (95g) all-purpose flour
- 1 to 4 tablespoons (10 to 50g) sugar, to taste
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
Add:
- 1 cup (235g) milk
- 2 large eggs, beaten
- 3 tablespoons bacon fat, vegetable oil (40g), or butter (45g), melted
Combine with a few rapid strokes. Scrape the batter into the hot pan(s). Bake until nicely browned, about 12 minutes for corn sticks, 15 to 18 minutes for corn bread or muffins. Serve immediately.