Wednesday, January 29, 2014

Northern Cornbread

I have never made homemade cornbread before, I've always just bought the Marie Callendar's kind, but the last few bags of it I've bought have had a funny flavor. I saw this recipe in the Food Nanny Rescues Dinner cookbook and happened to have all of the ingredients for it on hand. I liked that it had a nice cakey consistency. It could have been a bit sweeter for our family, so I'm adjusting the recipe accordingly. All in all, this is much better than the store bought Cornbread mixes.

Northern Cornbread

adapted from The Food Nanny Rescues Dinner cookbook

1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup sugar
1/2 cup cornmeal (recipe called for white, but worked fine with yellow)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs
1/3 cup oil (vegetable or canola)
3 1/2 teaspoons melted butter

Preheat your oven to 350 degrees and spray an 8 x 8 baking dish with baking spray.

Mix together the dry ingredients (flour, sugar, cornmeal, baking powder, and salt) in a medium mixing bowl.

In a small mixing bowl mix together milk, eggs, oil and melted butter, make sure to mix well to get the eggs incorporated into everything else. Add the wet ingredients to the dry ingredients and mix until just combined. You don't want to overmix this mixture.

Pour the cornbread batter into the baking dish and bake for 30 to 35 minutes. Ours was pretty brown after 35, I think 30 would have been closer for our oven. You want the cornbread to be lightly browned around the edges. You also want a toothpick inserted in the center of the cornbread to come out clean.

Serve with butter and honey.


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