(Picture courtesy of iwinatcookie at flickr.com.)
The best known of all the quickbreads, cornbread is one of dishes I am sure is American as apple pie. Of course, corn was a product of the New World and therefore humble pie, indeed.
Something I’ve discovered lately is that you can butter the crock, and do this one slowly in the crockpot. It will cook verrrry slowly, and when it’s done it will have crusty corners, with an all moist interior.
When the kids were not eating veggies happily, I could tuck some into the cornbread and they’d munch them right up. Also, because it’s porous, the cornbread will absorb gravies and cream sauces, can be used as a base under creamed anything.
There are lots of basic recipes, and this one is among them.
- 1 cup all-purpose flour, sifted
- 1 cup yellow cornmeal
- 1 Tbsp baking powder
- ½ tsp salt
- 2 eggs, beaten
- 1 cup half and half
- ¼ cup melted butter or shortening
- ¼ cup honey
- ¼ cup sugar
- Preheat oven to 400° F.
- Sift together the flour, cornmeal, baking powder and salt.
- Combine the half and half, eggs, fat, honey and sugar.
- Thoroughly grease and flour a 9″ × 9″ baking pan (or use a nonstick baking pan or a flexible silicone pan).
- Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy — leave it that way! It’s extremely important not to overmix the batter.
- Once the liquid and dry ingredients have been combined, pan and bake the cornbread immediately.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
- Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.
(Please note that the Microsoft Word programming as usual fouls up when it tries to tell us what we need to do, making the numbering a mess.)
Most likely your family has a favorite recipe, and I love the jalapeno added hot cornbread. They’re all good. I like to throw in onions and bell peppers, and of course the bacon lovers will want to have their crumbs of bacon in the batter too.
If you didn’t have cornbread stuffing in the turkey, make-up time is now, and you can throw in some leftover turkey if you like.