Once again...not much going on this 3 day weekend - which gave me plenty of time for cooking and crafting! It's kind of nice to have some time to do whatever you want!
I felt like baking a bread-like product but was desperately low on flour, and not about to venture out into the frigid air to Pathmark. (Damn it is cold this weekend!) I happened to have a plethora of cornmeal so cornbread it was! I used Mark Bittman's recipe from How to Cook Everything Vegetarian - an awesome book that I've referred to more than once on this blog. It came together quickly and easily, although a little bland. Next time I might add some more spices, or some canned corn or veggies, or cheese or something to kick it up a bit. As is though, a great staple to throw together and serve with chili or what have you.
Try it out! Let me know what add ons you enjoy in your cornbread.
Makes: About 6 servings Time: About 45 minutes
- 11/4 cups buttermilk, milk, or yogurt (or 11/4 cups milk plus 1 tablespoon white vinegar; see Step 2), plus more as needed (I used milk - might try buttermilk or yogurt next time for flavoring)
- 2 tablespoons butter or extra virgin olive oil (I used oil - butter might leave a richer flavor)
- 11/2 cups medium-grind cornmeal
- 1/2 cup all-purpose flour
- 11/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar, plus more if you like sweet corn bread (I used 2 - might go for more next time
- 1 egg
1. Preheat the oven to 375°F.
2. If you’re using buttermilk, milk, or yogurt, ignore this step. If not, make the soured milk: Warm the milk gently—1 minute in the microwave is sufficient, just enough to take the chill off—and add the vinegar. Let it rest while you prepare the other ingredients.
3. Put the butter in a medium ovenproof skillet or an 8-inch square baking pan over medium heat; heat until good and hot, about 2 minutes, then turn off the heat. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.
4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.
From How to Cook Everything Vegetarian By Mark Bittman