Preparation:
Preheat oven to 425~. Generously grease 2 corn-bread pans or 18 muffin cups. If using cast-iron pans, place greased pans in hot oven 20 minutes while preparing butter. For a crispy outside crust, batter should sizzle and hiss when spooned into pans. Sift flour, baking powder, salt and sugar into a large bowl. With a fork, blend in cornmeal. Add remaining ingredients to bowl; stir just until all dry ingredients are moist. Do not overbeat. Pour batter into each division in pan, filling each about 2/3 full. Bake in preheated oven until top springs back when pressed with fingertips, 20 minutes. Serve hot. |
