I am a huge fan of cornbread. So is my husband, as he will invariably ask me "You gonna eat yo caawnbread?" if he finishes his before I finish mine. Or even if he still has some, but thinks he will want more... so pretty much every time we have cornbread I hear this.
Several years ago, I got tired of trying prepackaged mixes, so I started trying various recipes to make it from scratch. And of course, I couldn't find one that gave me exactly the taste and texture I was looking for, so I pulled ideas from a few different ones and created my very own recipe to which I am now completely devoted.
Start by combining the dry ingredients in a large bowl.
In a large measuring cup, thoroughly blend all the liquids, then pour into dry ingredients and stir to combine.
Pour batter into pan of your choice. I prefer to use my silicon loaf pan because a) I don't have to oil it first, and b) I like the shape of the finished cornbread - just the right height to be nice and moist inside with a tender-crisp crust.
Bake at 400* for 20-30 mins or until the crust turns golden brown and begins to crack, and a toothpick inserted in the center tests clean. Turn out onto a cooling rack or directly onto a board.
Allow to cool slightly before slicing, but please do enjoy while warm to experience love at first bite.
Cornbread
1 cup all-purpose flour
1 cup cornmeal
1 tsp salt
2 tsp baking powder
1 cup 'buttermilk' (6 oz coconut milk yogurt plus 2 oz rice milk, or your alternative)
1 egg
1/3 cup olive oil
2 Tbsp honey
Preheat oven to 400*. Combine dry ingredients in large bowl. In a large measuring cup, thoroughly blend all liquids. Pour liquids into dry ingredients and stir to combine. Pour batter into loaf pan (prepared with oil if not silicon) and bake 20-30 mins until top is golden brown and toothpick tests clean when inserted into center of loaf. Turn out and allow to cool slightly before slicing.
Enjoy!
Sue
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