Corn Bread

This can be made the day before, but I like it hot out of the oven, slathered with unsalted butter and honey.

Serves 6.

1 cup yellow stone-ground cornmeal
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 to 3 tablespoons honey
2 large eggs, lightly beaten
1½ cups plain yogurt, buttermilk, or sour cream
1 cup canned creamed corn (optional)
¼ cup corn oil

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch-square baking pan.

2. Place the cornmeal, flour, baking powder, and salt in a large mixing bowl and mix to combine. In a separate bowl, combine the honey, eggs, yogurt, creamed corn, if desired, and oil. Add the egg mixture to the flour mixture and stir until blended.

3. Spoon the batter into the prepared pan, transfer to the oven, and bake until lightly golden, about 45 to 55 minutes. Do not let it brown.

4. Cut into 9 squares and transfer to a serving platter. Serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)