Sunday, October 2, 2011


Cornbread As someone who was raised in the south cornbread as a side dish was a staple. i'm not talking pre-mix. i'm talking scratch cornbread.

This is another recipe where i do a variation on the ingredients on the corn meal package. For example i use baking soda rather than salt. i find that the baking soda makes for a moister finished product. For the same reason i prefer honey to sugar. But raw granulated sugar is an acceptable substitute for me when honey is not available.

Ingredients: 1 Cup Indian Head Yellow Cornmeal 1 Cup Heckers Unbleached All Purpose Flour 2 Tablespoons Baking Powder 1 Teaspoon Baking Soda 1 Cup Milk 2 Extra Large Eggs [beaten] Honey [to taste preference] Splash of vegetable oil.

Combine all dry ingredients. Add wet ingredients except the vegetable oil to the dry. Ideally the texture of the batter should be the same as a pancake batter. i find using a fork instead of a spoon to mix does a better job of blending as well as having a better feel for the batter's texture. The vegetable oil should be the last ingredient added. Pour batter into 9x9 greased pan and bake at 400 degrees for 30 minutes. Test for doneness with a toothpick.

These days i serve my cornbread with a generous portion of Fleischmann's unsalted spread but of course butter is the traditional condiment.

sookie's cornbread and cornbread batter

No comments:

Post a Comment