This is my new favorite corn bread recipe. It’s quick and easy. I made it this summer, then again on Halloween and another batch today which my boys devoured.. I always make a big pot of chili and corn bread on Halloween and any friends who are around are welcome to stop by to see our decorations and have a bite to eat.

The corn bread is great with butter, but doesn’t really need it. I like it plain. It’s a little on the sweet side, which compliments spicy chili very well.

Corn bread is comfort food at its best.

Corn Bread
Recipe from Creme de la Crumb

2 cups flour
1 cup cornmeal
1 cup sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1/2 cup (8 tablespoons) butter – melted
1/2 cup oil
1 1/4 cups milk
3 large eggs
honey and extra butter for serving – optional

Preheat oven to 350 degrees and grease a 9×13 inch pan.

In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together butter, oil, milk, and eggs. Add wet ingredients to dry ingredients and mix until combined. Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.

Yield: ~16 pieces