From Mollie Katzen's The New Moosewood Cookbook.
Fortunately, I was raised on bread made with home ground corn, with a coarser meal. Unfortunately, this means I will never be completely happy with cornbread made from any other ground corn. I find the grind too fine and the bread texture too cakey.
Nevertheless, this recipe produces a cornbread that in the absence of home satisfies the cornbread craving. It's better than most other recipes I've tried, and even better than using store-bought cornmeal in the original family recipe. This cornbread is sweeter than our family recipe, but that can be remedied by omitting the honey or sugar. Today I used buttermilk, which I had left over from the cupcakes.
Ingredients:
butter or margarine, for the pan
1 cup cornmeal
1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk or yogurt
1 egg
3 Tbs. honey
3 Tbs. melted butter or margarine
Directions:
1) Preheat oven to 350F. Grease an 8-inch square pan (or a 9- or 10- inch cast iron skillet) with butter or margarine.
2) Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture in to the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.
3) Bake for 20 minutes, or until the center is firm to the touch. Serve warm, or at room temperature.
Fortunately, I was raised on bread made with home ground corn, with a coarser meal. Unfortunately, this means I will never be completely happy with cornbread made from any other ground corn. I find the grind too fine and the bread texture too cakey.
Nevertheless, this recipe produces a cornbread that in the absence of home satisfies the cornbread craving. It's better than most other recipes I've tried, and even better than using store-bought cornmeal in the original family recipe. This cornbread is sweeter than our family recipe, but that can be remedied by omitting the honey or sugar. Today I used buttermilk, which I had left over from the cupcakes.
Ingredients:
butter or margarine, for the pan
1 cup cornmeal
1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk or yogurt
1 egg
3 Tbs. honey
3 Tbs. melted butter or margarine
Directions:
1) Preheat oven to 350F. Grease an 8-inch square pan (or a 9- or 10- inch cast iron skillet) with butter or margarine.
2) Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture in to the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.
3) Bake for 20 minutes, or until the center is firm to the touch. Serve warm, or at room temperature.
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