Everyday Cornbread

April 2, 2011

Being an very enthusiastic person sometimes means that I begin planning out an idea’s execution without realizing that it will be terrible. Do you remember the marriage scene from the Princess Bride?

Guess who hurried home from work to tell her fiance her brilliant idea that their officiant should begin their marriage ceremony with, “MAWWIAGE!”?

If only I captured the look on Will’s face. Or the look on my own when I stopped to really think about that idea.

But this cornbread is a very good idea. If there’s a better cornbread recipe out there, I haven’t found it. I’ve made it dozens of times and am always rewarded with a moist, slightly sweet cornbread with a browned and buttery crust. Putting it together is a cinch. You can make it plain or you could make it fancy (cheddar, jalapenos, and bacon, anyone?)  It peps up a simple night of oven-baked drumsticks at home, and it delights at a Springtime BBQ.

Barbecues? Now that‘s something we’re all enthusiastic about in this household.

EVERYDAY CORNBREAD (from Mark Bittman’s Cornbread)

You can make this kinder to your arteries by cutting the butter down to 2 tablespoons.

Cohnbwead is what bwings us togetha today.

Ingredients

  • 4 tablespoons butter, olive oil, lard or bacon drippings
  • 1 1/2 cups medium-grind cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 to 1/2 cup sugar
  • 2 eggs
  • 1 1/4 cups milk, more if needed

Recipe

Preheat oven to 375. Put your fat of choice in 10 inch cast iron skillet or in 8 inch square baking pan, and place skillet/pan in oven.

Mix dry ingredients together in one bowl. In a separate bowl, mix up your eggs into the milk thoroughly, then stir milk/eggs into dry ingredients.

When fat is foamy (butter) or sizzling (bacon/lard) remove skillet/pan from oven, and pour in your batter (it may sputter a bit). Put pan back in oven and make 30 minutes until the top is gently browned and the edges of the cornbread have pulled away from the sides of the pan. Serve hot with a pat of butter.

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One Response to “Everyday Cornbread”

  1. auntie xoxoox Says:

    hi my precious niece,,this cornbread looks soooo YUMMY!!!!!!!! will is a BLESSED man to be able to taste all these wonderful recipes xoxooxoxxoxo
    i love you both
    your auntie xoxoxoxo


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