Preheat the oven to 425°F. Put the butter in an 8-inch square baking pan and set in the oven while it's heating. Meanwhile, stir the dry ingredients together and make a well in the center of the bowl. In another bowl, whisk together the wet ingredients. As soon as the oven is hot, remove the pan and brush the butter around the edges. Pour any excess into the wet ingredients. Quickly mix the wet and dry ingredients together, then pour the batter into the pan and bake in the middle of the oven until golden brown on top and beginning to pull away from the edges, about 25 minutes. Serve hot right from the pan.

Green Chile and Cheese Corn Bread

Add 1/2 cup grated Jack or Cheddar and 1/4 cup or more diced roasted green chiles to the batter.

Vanilla Corn Bread

Vanilla sets off the sweetness of corn and is good when you want a slightly sweeter breakfast bread. Add 1 teaspoon vanilla extract to the wet ingredients and use the larger amount of honey.

Corn-Husk Muffins

For a popular southwestern effect, moisten 10 dried corn husks, the kind used for tamales, in hot water. Place one in the bottom of each muffin cup. Secure them with a dab of the batter and leave one end sticking up several inches. Bake at 375°F for 20 to 25 minutes.

Muffins with Corn Kernels

Stir 1 cup fresh or frozen corn kernels into the batter for a little extra crunch.