Woke up fairly early, this morning, while it was still relatively cool, and decided to make banana bread, but the bananas were beyond being overripe due to the heat, and so, I changed my mind and went for corn bread, instead.
There is a recipe for corn bread on the back of the box of yellow cornmeal, which calls for 1 Cup of flour and 1 Cup of cornmeal. But I didn't use that.
Instead, I adapted the muffin recipe given on the side of the box of yellow cornmeal:
1 1/2 C. all purpose flour
1/2 C. yellow cornmeal
2/3 C. sugar
1 Tbsp. baking powder
1 Tsp. salt
2 eggs, lightly beaten
1 1/4 C. milk
1/3 C. oil
(recipe also called for 3 Tbsp. butter, melted, but I omitted that)
Mix all dry ingredients together in a large bowl; mix all wet ingredients together in a smaller bowl, add wet ingredients to dry and mix until just combined.
But, instead of making muffins, I poured the mixture into a greased 8" x 8" square baking pan and baked in a preheated oven at 350F until done! It took about 30 mins. to bake; I usually test for doneness with a toothpick inserted in the center - it if comes out clean, then, the corn bread is done.
I had to go fasting for my blood tests, this morning, so, I skipped my morning coffee and had two pieces of corn bread for brunch! Daughter had her morning tea and had one piece of the corn bread. We usually eat this plain, as is, but it is very yummy with a little butter and maple syrup, too.
This version is a lighter, sweeter corn bread than the other recipe on the back of the box (which I have also made). I will send several pieces with daughter, for her breakfasts and snacks, when she goes back to Berkeley.
Have you made corn bread? Do you have a favorite recipe?
Hi, how are you feeling? What's as anticipated/expected, what's totally different? We're all here, cheering each step forward toward recovery. I don't know if you can stand any more advice but I found it helpful to wash hands repeatedly [almost OCD] to ward off bacteria transmitting from others who may not realize your vulnerability during treatment.ReplyDelete
Hi Hon, I'm feeling OK. Still recovering from the surgery (still a bit of tenderness). I shall see the surgeon tomorrow for a follow-up visit and find out when I can drive, etc. Taking things slowly, until then. Thank you for the advice re. washing hands. Perhaps should carry a hand sanitizer with me, as well.Delete
I make cornbread whenever I make pinto beans, but that's it. I always follow the recipe from my Better Homes and Gardens cookbook and bake it in my cast iron skillet.ReplyDelete
Beans and cornbread is a classic combination, isn't it? I think baking it in a cast iron skillet would give it a nice finish. I used to have a cast iron skillet, a long time ago, but it disappeared when I moved to this house and I never replaced it.Delete
Love cornbread! My recipe is really similar to the one you listed except that I replace the oil with melted butter. I like it with drizzled honey. Definitely a comfort food. yum!!!ReplyDelete
Ooh, I bet it tastes nice and rich with butter instead of oil!Delete
I think I had corn bread in America and liked it!ReplyDelete
It's something I didn't much like when I first tried it, but, have grown to love! :)Delete