Corn Bread

The debate may rage on about whether or how much sugar should go in corn bread, but we prefer the taste of honey.

3⁄4 cup yellow cornmeal

2⁄3 cup all-purpose fl our, plus additional for dusting the pan

1⁄2 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

1 large egg, at room temperature

3 tablespoons unsalted butter, melted and cooled, plus additional butter for greasing the pan

3⁄4 cup regular or low-fat buttermilk (do not use fat-free)

2 tablespoons honey

• Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter and fl our an 8-inch square pan; set aside. Whisk the cornmeal, fl our, baking powder, baking soda, and salt in a large bowl; set aside as well.
• Lightly whisk the egg in a medium bowl, then whisk in the buttermilk, melted butter, and honey until fairly smooth.
• Use a wooden spoon or rubber spatula to fold the egg mixture into the cornmeal mixture, just until the dry ingredients are thoroughly moistened. Spoon out and spread into the prepared pan.
• Bake until golden at the edges and a little puffed, until a toothpick inserted into the center of the corn bread comes out clean, about 30 minutes. Cool on a wire rack before slicing into squares to serve.

Makes about 6 servings