Food for the Pilgrims

Cornbread

Ah cornbread; such a staple and so simple to make!

I must confess I was never a cornbread-craver...until now.

I never attempted to make cornbread from scratch before, but once I did, one bite of it made me a believer! 

Now all I think about is bloody cornbread!

My recipe below is absolutely divine.

It's one of those bring-home-to-your-boyfriend/girlfriend/spouse's-parent's-house-for-holiday-dinner kinda treat.

It's perfectly moist, yet dense at the same time.

I love how it doesn't fall apart or crumble on you while being eaten,

(because cornbread shouldn't be mistaken for Duncan Hine's),

and I especially love the popping-of-cornmeal action while you chew.

So fun! 

Ingredients and Supplies:

mixing bowl

measuring cups and spoons

wooden spoon for stirring

1 cup of flour

1 cup of cornmeal

1/2 cup of sugar

3/4 teaspoon of salt

4 teaspoons of baking powder

2 eggs

1/2 cup of extra light olive oil

1 cup of milk

honey or agave

9x9 baking pan

Preheat oven to 425 degrees F.

In a mixing bowl mix together 1 cup of flour, 1 cup of yellow cornmeal, 1/2 cup of sugar, 4 teaspoons of baking powder, and 3/4 teaspoon of salt.  

Mix together the dry ingredients with a wooden mixing spoon.

Add 2 eggs, 1/4 cup of oil, and 1 cup of milk.  

Mix in wet ingredients and stir until mixture is smooth.  

Make sure you do not over stir the mixture as it will become too runny.

Finish off with some honey, however much you'd like.

*Note: the thicker your mixture, the denser your bread.

Slowly pour the mixture into a 9x9 baking pan.

Bake in oven (top rack) for 23-27 minutes or until golden brown on top.  

Remove from oven and allow to cool for a few minutes.

Cut, serve and enjoy!

If you like buttery cornbread (which I do), smear a small amount of sweet cream butter on top of the batch as it cools. 

It'll give it a nice finish, but remember to only butter what you will eat, as butter may cause it to lose its crunchy top layer if it sits for more than an hour.

For the experimentally inclined:

After you're done mixing all ingredients, add kernels of sweet yellow corn (fresh! not canned or frozen) to the batter, and then finish the steps as you did.

Yum!

Eat well.

Miss Sabado