I always think of corn bread as being something out of the South (and by that I mean the southern United States), baked on a hoe over a fire after a long day of harvesting sun-drenched fields. Or from Latin America, where indigenous people have been using corn in recipes for ages and ages.
When I was looking for a modern twist on corn bread, however, every single online recipe I found was credited to someone in CANADA. How strange is that? Sure, we grow a lot of corn here, but the association just isn’t the same. In any case, I adapted this particular Canadian recipe from WillowsMom99 at AllRecipes.
Preheat your oven to 400°F and generously butter a large cast-iron skillet. We’re going to do this the old-fashioned way. Sort of. If you don’t have a cast-iron skillet, you should be ashamed of yourself and feel guilty enough to go out and purchase one immediately. Until you do so, however, you can also use a 9″ x 13″ pan.
In a small bowl, combine 1 1/2 cups cornmeal (not to be confused with grits, corn flour, or masa harina) with 2 1/2 cups milk and let it stand for 5 minutes.
In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 2/3 cup granulated sugar. I might lower the sugar amount to 1/2 or 1/3 cup, but if you like your corn bread sweet, then go for it. Mix in the cornmeal mixture and stir well.