Cornbread

This is the real shit. If you're used to the box stuff be prepared to be amazed by how easy this is to make and how much better it is. I got this recipe from Jennifer Segal's excellent blog "once upon a chef". I cut the butter amount in half because you end up putting butter on it after anyway. I also add fresh corn, which is not in the original recipe.

Ingredients

• 3/4 cup yellow cornmeal
• 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 tablespoon baking powder
• 1/2 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons honey
• 3/4 cup milk (preferably whole but low-fat works too)
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1-2 ears of fresh corn

Instructions

1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.) You can also use a square 8"x 8" pyrex dish or a pyrex pie dish to bake it in.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Add fresh corn. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan (or pyrex dish), filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. If using a pyrex square dish it will take about 30 minutes to bake. Cool the muffins for a few minutes in the pan, then serve warm.