You might recall that a couple of months ago, Knitcircus editor Jaala and I baked bread together — her mom’s fabulous recipe for challah — in a not-in-the-same-kitchen-online kinda way. Well, we had so much fun that we decided more baking was called for. This time, it’s my family’s recipe for cornbread.
I positively adore cornbread. Can’t get enough of it, and I’ve served it in many different ways. The other night, it was this:
Smothered in a tomato sauce with all sorts of veggies, and topped with cheese, cilantro and hot sauce. Unreasonably healthy, yet so good that even the most devoted carnivore I know (the M.E.) loves it. If you want the recipe, it’s in New Recipes from Moosewood Restaurant.
And the cornbread? Here goes.
One True Cornbread
1 c. flour
2 c. cornmeal
3 tsp baking powder
3 Tbsp. vegetable oil
1 c. milk
1 tsp. salt
Whisk flour, cornmeal, baking powder and salt together. Beat eggs, add oil and milk. Stir into dry ingredients, stirring just enough to mix thoroughly. Pour into well-greased iron skillet and bake at 425 until golden brown. (This usually takes about 25 minutes.)
A couple of notes: The “1 c. milk” actually never happens. I don’t know why the recipe says a cup, because it’s way more than that. I just start pouring and stirring, and keep pouring until it looks right.
I use a 12″ iron skillet most of the time, but you can also bake this in a cornstick or muffin pan, or whatever shape you like. It’s fabulous with chili, and it’s an easy bread to throw together right before dinner.
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