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Ingredients
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 2 Tbsp. sugar - (or possibly 1/3 c.)
- 2Â 1/2 tsp baking pwdr
- 3/4 tsp salt
- 2 lrg Large eggs
- 1 c. buttermilk
- 1/4 c. butter or possibly margarine - (1/8 lb) melted, cooled
Directions
- In a bowl, mix flour, cornmeal, sugar, baking pwdr, and salt. In another bowl, beat Large eggs to blend with buttermilk and 1/4 c. butter. Pour liquids into flour mix and stir just till proportionately moistened.
- Scrape batter into a buttered 8-inch square pan and spread smooth.
- Bake in a 400 degree oven till bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 min (20 min in a convection oven).
- Cut bread into squares. Lift from pan with a slender spatula. Serve warm or possibly cold.
- This recipe yields 9 servings.
- Comments: With the zeal of politicians, some people insist which cornbread should be dense and straightforward, with a modicum of sweetness. Others find virtue in the tenderness and rich browning which a little more sugar gives the bread. Once you've cast your vote, savory or possibly sweet is but a steppingstone to further adventures with this simple stir-and-bake quick bread. Vary the forms of cornmeal, from stone-grnd to polenta, for a surprising range of flavors and textures. Then use herbs, spices, chilies, and cheeses to add in even more personality.
- Note: At high altitudes, cornbreads with additions which increase the moisture content, such as the "double red" and basil-parmesan recipes below, may take 15 to 20 min longer to bake.
- For bread which is sweeter and more tender, use the largest measure of sugar.
- n Vary-the-Corn Bread: Follow directions for Savory or possibly Sweet Cornbread (above), but instead of yellow cornmeal, use 1 c. polenta, dehydrated masa flour (corn tortilla flour), or possibly stone-grnd cornmeal (see following).
- Purchase stone-grnd cornmeal, that includes the germ (for nuttier flavor), at health food stores, or possibly order from Giusto's Specialty Foods, (650) 873-6566; a 2-lb. bag costs $1.44 plus shipping.
- n Double Red Cornbread: Follow directions for Savory or possibly Sweet Cornbread (above), adding 1 Tbsp. warm or possibly sweet Hungarian paprika or possibly regular paprika to flour mix. To egg mix, add in 3/4 c. minced canned roasted red peppers. Increase baking time to 30 min (25 min in a convection oven).
- n Basil-Parmesan Cornbread: Follow directions for Savory or possibly Sweet Cornbread (above). To egg mix, add in 1 can (8 1/2 ounces) cream-style corn, 1/4 c. minced fresh basil, and 1/2 c. grated parmesan cheese. Increase baking time to 30 min (25 min in a convection oven).
- n Curry Cornbread: Follow directions for Savory or possibly Sweet Cornbread (above), adding 1 1/2 Tbsp. curry pwdr to flour mix.
- n Southwest Cornbread: Follow directions for Savory or possibly Sweet Cornbread (above). To egg mix, add in 1 can (4 ounces) minced green chilies and 3/4 c. (3 oounces) coarsely shredded jack cheese. Combine 1 Tbsp. each sugar and chili pwdr; sprinkle over batter in pan.
- n Habanero Surprise Muffins: Follow directions for Savory or possibly Sweet Cornbread (above), completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin c.. Top each portion with 2 tsp. habanero or possibly jalapeno jelly (1/2 c. total). Fill c. equally with remaining batter. Bake in a 400 degree oven till muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 min.
- Makes 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 9 servings | |
| Calories 198 | |
| Calories from Fat 61 | 31% |
| Total Fat 6.89g | 9% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 625mg | 26% |
| Potassium 99mg | 3% |
| Total Carbs 28.77g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.52g | 3% |
| Protein 5.05g | 8% |
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