Corn Bread. Wow, is something new – well no of course not. But as a relative newcomer to the South (8 years ago) I did a lot of research regarding corn bread. Comparing recipes on paper, making many and tasting them in restaurants and from friends. This Light Fluffy Corn Bread is like a Corn Cake and has become my favorite Corn Bread and I just wanted to share that with you.
I strongly believe that when you move from A to B, whether that’s within your own country of from country to country that you do your best to become part of your new community, without losing your own identity. In other words, stay true to yourself and respect your new surroundings, in the widest sense of the word, respect their culture and values. So for me, coming from The Netherlands, moving to Georgia was quite an adjustment, a pleasant adjustment I must say, in so many ways: culture, weather, food, habits, dress code, restaurants to name a few. People here are just absolutely adorable, most of the time :-). I love the Southern accent, will never be able to master that; people are nice, easy going, not much fuss, easy dress code. Food is relatively simple, comfort food, however I see already big changes in restaurants in Atlanta, compared to 10-15 years ago. Many restaurants are offering Southern traditional recipes with a new/modern/different twist.
One of the things, I wanted as one of the first Southern recipes was corn bread. So I hunted for my favorite corn bread; ate a lot and baked a lot. The oven baked corn breads have my preference over the skillet baked ones. I like the plains ones over the ‘flavored’ ones. Much to my surprise, there is a big difference in the corn meal you use. Never thought that could make such a difference. Some corn meal taste like it is bleached or something. In the beginning of my ‘research’ I was using a brand I could buy here at our local grocery story, but since I am using stone-ground grits, I’ve seen the light, a yellow fluffy, warm light. I can eat this corn bread (recipe below) with every meal. The stone-ground grits really make a difference; it is coarser than what you usually find in the grocery stores and yet it is still light and fluffy.
Adapted from Taste of Home.
Light Fluffy Corn Bread
- 2/3 cup butter soft
- 1 cup sugar
- 3 whole eggs
- 1 2/3 cups 1% milk
- 2 1/3 cups all-purpose flour
- 1 cup corn meal
- 4 1/2 teaspoons baking powder
- 1 teaspoon salt
- Preheat the oven to 400 degrees F.
- Grease a 13x9 inch baking pan with butter.
- Combine butter and sugar in a large bowl and beat until light and fluffy.
- Combine eggs and milk.
- Combine flour, corn meal, baking powder and salt.
- Add milk mixture and dry mixture to creamed butter alternately.
- Pour into baking pan and bake 25 minutes or until a toothpick comes out clean.
- Cut into squares. Serve warm with butter.