Cornbread

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
2 eggs
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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