Corn Bread
1/4 cup melted butter or drippings
1/4 cup sugar or honey
2 eggs, beaten
1 cup milk
1 cup cornmeal
1 cup flour
1 T baking powder
1/2 tsp salt
Combine fat and sugar, stir in eggs and milk.
Combine dry ingredients, add wet mixture to dry, stir just until blended. Pour into sprayed 8x8 pan.
Bake at 400 for 20-25 minutes
Variations:
Buttermilk bread - decrease baking powder to 2 tsp, add 1/4 tsp baking soda. Substitute buttermilk for the milk.
Buckwheat bread - substitute buckwheat flour for white flour.
Mexican - stir in 8 oz canned corn, drained, 4 oz can chopped green chilis, drained. After baked, top with 1/2 cup shredded cheese, let melt.
Appetizer rounds - grease 15x10 jelly roll pan, line with parchment, grease again. Spread batter and bake at 375 for 15-18 minutes. Cool, cut into rounds, top as desired.