Golden Corn Bread

This is a lighter, more tender take on cornbread: with more flour than cornmeal, it bakes up soft and cake-like, golden, and just a little sweet rather than crumbly and coarse.

A hot, fast bake is what gives it that lift. High heat sets a thin golden crust quickly while the inside stays moist and tender, springing up tall in the pan.

The trick with the batter is a light touch. Stir the wet into the dry just until combined, then fold in the melted butter; overmixing develops the flour and trades a soft crumb for a tough one.

That generous pour of melted butter is the richness, giving the bread a golden, buttery flavor and a tender bite all the way through.

Serve it warm with butter or a drizzle of honey, or do it the old-fashioned way and ladle creamed chicken, fish, or meat right over a split square for a homey supper.

Kitchen Tips

• Stir the batter only until just combined so the cornbread bakes up tender, not tough.
• Get the oven fully preheated so the bread rises fast and sets a golden crust.
• Bake it as muffins for a higher crust-to-crumb ratio and a shorter bake time.
• Serve warm, since cornbread is at its best fresh from the oven.

Variations

• Top split squares with creamed chicken or sausage gravy for a hearty meal.
• Fold in corn kernels or shredded cheddar for extra texture.
• Add a pinch of cayenne or diced jalapeno for a little heat.