One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

January 23, 2008

the best cornbread in the world

served at THESE IS MY WORDS book club:

1-1/2 C flour (I usually do a combo of white & wheat)
2/3 C (turbinado or brown is best) sugar (I only used 1/2 C)
1/2 C cornmeal
1 Tb baking powder
1/2 tsp. salt
1-1/4 C buttermilk (or milk or soymilk)
2 eggs (beaten)
1/4 C oil
3 Tb melted butter

place 2Tb butter in pan & preheat pan to 350 to melt butter. mix dry ingredients & wet ingredients separately. then add wet to dry & mix together. pour into prepared pan, bake 20+min or 10+min for muffins. it's done when it's golden & crusty on top and not raw in the middle!
(this is best in a cast iron skillet... but I don't have one of those. I always use my 9" pie pan or 8" pyrex square. also I usually use 1/2 C wheat and 1 C white flour. I also use the powdered buttermilk for this.)


Rachel and Tyler said...

i loved this! did you know you can make buttermilk or what taste like buttermilk if you are like me and dont have it. its milk and vinegar but i dont remember the amounts. ill get back to you, i do it for pancakes.

kristenita said...

ha ha! I made this for dinner last night & totally forgot to put the SUGAR in. it still "worked" but was definitely not quite as tasty as with the sugar... it WAS still really delicious though topped with a BIG spoonful of wegman's triple berry jam, though!

Sarah said...

I made this last night. We loved it! I made it in an iron skillet and it was perfect! Thanks for sharing!


I made cornbread last week, and was wishing I had your recipe to use. Thanks.

kristenita said...

HA HA HA - not sure what my problem is... but I made this the other night & after a crazy disaster that involved dropping my can of cornmeal onto the floor & a very involved procedure to pick it back up without spilling it all over the floor, I forgot to add the CORNMEAL to my batter!!! it still turned out ... but it tasted like cake!

oh & lately I have cut the sugar down to 1/2C or less, oil down to 1/4C & I always add ground flaxseed for a little extra nutrition.


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