The Union Oyster House is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. — the doors have always been open to diners since 1826. And their corn bread has consistently considered the best in Boston through the years.
INGREDIENTS6-oz Butter (1-1/2 sticks softened)
2-T Baking Powder
3 Large Eggs
½ -cup Vegetable Oil
1-cup Corn Meal
3-1/4- cups Flour
1 drop yellow food coloring (optional)
Cream butter, sugar, salt, and baking powder. Add eggs, cream until light and fluffy. Pour in oil, corn meal and mix. Add flour mix. Add milk slowly while stirring. Mix until smooth, about 1 minute. Pour into greased and floured 8 x 10 pan. Bake at 350 for 45 to 55 minutes. Use the toothpick method to test for doneness. Stick a toothpick into the center of the corn bread, if it comes out clean, it's done, Serves 4
Cornbread is best when baked in a Cast Iron Skillet to give it a crunchy crust. This 5" square pan is perfect for me. I get the highest ratio of crunchy crust to cake. (And if I used a larger pan, I would end up eating more.)
You can find this pan here.