I’ve been craving cornbread lately. Yesterday, when I was ferreting around in the back of the pantry, I found a bag of corn flour shoved in the back next to a bag of wasabi linguine (huh?) dated 2003. The linguine got opened and dumped in the compost while the corn flour made angry petulant faces at me from the counter. I appeased it with the following using a can of corn found near some boxes of a certain blue boxed pasta product that did not get dumped in the compost (because sometimes I get cravings for that too). The recipe is based on the cornbread recipe from the Joy of Cooking with some tweaks. It came out dryer than I expected so next time I’ll use brown sugar and maybe an extra egg to counter the corn flour.
¼ c AP Flour
½ c corn flour
3 tsp baking powder
2 tbsp granulated sugar
¾ tsp salt
1 ¼ c ground cornmeal
4 tbsp melted butter or bacon fat
1 cup whole milk
4 oz corn kernels (or about ½ can)
1)Preheat oven to 425. Place oiled cast iron pan in oven while it heats.
2)Sift flours, baking powder, sugar and salt together.
3)Whisk in cornmeal
4)Beat egg with melted butter and milk.
5)Fold in wet ingredients with dry.
6)Add corn kernels and incorporate completely.
7)Bake 20 to 25 minutes. Serve immediately.
Uploaded by kitchenbeard on 1 Oct 10, 6.53PM PDT.