If you prefer a soft, finely textured corn bread, use the finely ground cornmeal found in most supermarkets. Those who fancy a coarser, more grainy loaf should use “stone ground” meal available in some supermarkets and health food stores.
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To embolden the flavour, you may embellish in a number of ways: add about a half cup of thawed, frozen corn kernels or grated Cheddar cheese, or 6 slices of crumbled bacon. Sprinkle in a chopped chilli pepper for some heat.

(BASIC)CORN BREAD
Makes one 8-inch square loaf

4 T butter
1 cup all-purpose flour
3/4 cup cornmeal
2 T sugar
2 t baking powder
1 t salt
2 eggs
1 cup milk

Preheat the oven to 425°F. Grease an 8-inch square baking pan. Melt the butter and set it aside to cool. In a bowl, combine the flour, cornmeal, sugar, baking powder and salt.

In another bowl, beat the eggs and milk together until well blended. Pour the melted butter and the egg mixture into the bowl with the dry ingredients. Stir to combine.

Pour the batter into the prepared pan. Bake for 20-25 minutes or until puffed and golden brown and a cake tester inserted into the centre comes out clean. Cool it in the pan for 10 minutes, then invert it onto a cake rack to cool completely (or serve the bread warm).
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MAPLE-SWEETENED CORN MUFFINS
Makes 12 muffins

1/3 cup butter
3 T pure maple syrup
1 cup cornmeal
1/2 cup all-purpose flour
1 T baking powder
1/2 tteaspoon salt
1 egg
2/3 cup milk

Preheat the oven to 425°F. Grease 12 muffin tins. Melt the butter with the maple syrup and set the mixture aside to cool. In a bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the egg and milk together until well blended. Pour the melted butter mixture and egg mixture into the bowl with the dry ingredients. Stir to combine. Spoon equal amounts of the batter into the muffin tins. Bake for 20-25 minutes or until muffins are puffed and golden brown.

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**The buttermilk bread is more tender and crumbly. This savoury bread would be wonderful with stew or any other dish that contains gravy.

BUTTERMILK CORN BREAD WITH CHIVES AND THYME
Makes one 8-inch square loaf

4 T butter
1 cup all-purpose flour
3/4 cup cornmeal
2 T sugar
1/2 t baking powder
1/2 t baking soda
1 t salt
1 T freshly minced chives
2 t fresh thyme leaves
2 eggs
1 cup buttermilk

Preheat the oven to 425°F. Grease an 8-inch square baking pan. Melt the butter and set it aside to cool. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, chives and thyme. In another bowl, beat the eggs and buttermilk together until well blended. Pour the melted butter and the egg mixture into the bowl with the dry ingredients. Stir to combine. Pour the batter into the prepared pan. Bake for 20-25 minutes or until puffed and golden brown and a cake tester inserted into the centre comes out clean. Cool it in the pan for 10 minutes, then invert it onto a cake rack to cool completely (or serve the bread warm).

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The last recipe is a sweeter corn bread, better for breakfast, snack or even dessert. Cashews are soft and aromatic, harmonising well with the brown sugar and seasonings, but you may substitute pecans.

BROWN SUGAR CASHEW CORN BREAD (NOT TRIED)
Makes one 8-inch square loaf

4 T butter
1 1/4 cups flour
2/3 cup cornmeal
2 T brown sugar
1 t baking powder
1/2 t baking soda
3/4 t salt
1 t ground ginger
1/4 t nutmeg
2 eggs
1 cup buttermilk
1/2 cup cashew nuts

Preheat the oven to 425°F. Grease an 8-inch square baking pan. Melt the butter and set it aside to cool. In a bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, salt, ginger and nutmeg.

In another bowl, beat the eggs and buttermilk together until well blended. Pour the melted butter and the egg mixture into the bowl with the dry ingredients. Stir to combine. Fold in the cashews.

Pour the batter into the prepared pan. Bake for 20-25 minutes or until puffed and golden brown and a cake tester inserted into the centre comes out clean. Cool it in the pan for 10 minutes, then invert it onto a cake rack to cool completely (or serve the bread warm).