When I was a kid my parents always bought those Jiffy Corn Muffin Mixes. I believe it was the first Thanksgiving I was a vegetarian that I was making the stuff and happened to look on the side of the box to find it contained LARD! I was HORRIFIED! And so upset, I mean come on, my cornbread was ruined by pig fat. It was a sad, sad day. I always figured if things came in a box mix, it meant that they were difficult to make, and thought my cornbread eating days were over. I couldn't've been more wrong. Cornbread is silly easy to make, and everyone LOVES my recipe! It's mutated from a recipe I found online, and really makes a nice moist loaf. I use whole wheat pastry flour, but if you're looking to be less healthy about it, white flour will do. Use blue cornmeal for an extra colorful version!
Cornbread
3/4 cup cornmeal
1 1/4 cup unsweetened milk of your choice
1 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 tbsp ground flax seeds mixed with 3 tbsp water and left to sit until gooey
1/4 cup vegetable oil
1. Preheat oven to 400 degrees. Grease a 8X8 square baking pan.
2. In a small bowl, combine the cornmeal and the milk and let it sit for about 5 minutes (This will help the cornmeal start to absorb the liquid to make a nice moist bread!).
3. In a larger bowl, mix together the dry ingredients, then stir in everything else until the batter is smooth.
4. Pour the batter into the baking pan and bake for 30-35 minutes or until a toothpick stuck into the middle comes out clean. The top will also look a little cracked.
2 comments:
Looks delicious! I'm a corn bread fiend myself, so I'll be making this soon... maybe this weekend with chili?
What size pan do you use? Can you put this in a regular loaf pan or should it go in a 9X13 cake pan?
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