Sweet Corn Bread ala Tanya

Sweet Corn Bread
Estimated Times:
Preparation - 10 min | Cooking - 35 min | Yields - 12 servings


Ingredients:

* 1 1/2 cups all-purpose flour
* 2/3 cup sugar
* 1/2 cup Yellow or White Corn Meal
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 1/4 cups milk
* 2 eggs, lightly beaten
* 1/3 cup vegetable oil
* 3 tablespoons butter or margarine, melted

I add 1/3 cup of frozen corn, approx. 1/2 tsp of fresh ground nutmeg (somewhat visible when stirred in), 1 Tbsp honey and occasionally will throw in a handful of craisans or diced jarred jalepenos to give a different taste.

Directions:
PREHEAT oven to 350° F. Grease an 8-inch square baking pan.

COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

FOR MUFFINS:
SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.