Wednesday, February 27, 2013

Corn Bread

Cold, wet, February night....steaming bowl of chilli + cornbread....

http://dinersjournal.blogs.nytimes.com/2008/09/26/recipe-of-the-day-cornbread/

There are plenty of variations possible, but I made the simple one, using the cast iron skillet.

Ingredients
  • 4 tablespoons butter, olive oil, lard or bacon drippings
  • 1 1/2 cups medium-grind cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 to 1/2 cup sugar
  • 2 eggs
  • 1 1/4 cups milk, more if needed
Method
  • 1. Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
  • 2. Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
  • 3. When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

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