Friday, October 28, 2005

Honey Butter Corn Bread


2/3 cup butter, softened
1 cup sugar
3 large  eggs
1 and 2/3 cups milk
2  and  just slightly less than 1/3  cups  all-purpose King Arthurs flour (fill the 1/3 cup measure then remove a half teaspoon of flour)
1 cup plus 1/2  teaspoon cornmeal
4 1/2 teaspoons baking powder (check the expiration date, baking powder does not work as well if it is old)
1 teaspoon salt
2-3 Tbsp honey

You will need three bowls, large, medium and small

In large bowl with a hand held mixer cream butter and sugar  (do NOT substitute margarine or tub spread).  In medium bowl combine the flour, cornmeal, baking powder and salt. I do not sift the flour, but use a large spoon to gently scoop and shake it into the measure cup (over a bowl to catch the excess) so it is not packed down, then I use a knife to level the top. 

 In small bowl combine the eggs and milk. Add  egg/milk mixture to creamed mixture alternatively with the flour mixture, stirring gently after each addition. When combined,  stir in a good squirt of honey (about 2 generous tablespoons) and gently stir until blended.

 Bake in preheated, lightly oiled cast iron skillet or  a lightly buttered 13 x 9 pan (do not preheat) at 400 for 22-27 minutes (or until a toothpick inserted near center comes out clean).

 

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