Monday, February 11, 2013


dry ingredients, sift together:
1 cup whole grain cornmeal
1 cup AP flour (for gluten-free use rice flour, or other GF flour)
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1 T sugar (or honey or molasses or maple syrup - add to wet ingredients)

wet ingredients, mix together:
2 eggs, lightly beaten
1 cup buttermilk (or plain yogurt or part yogurt/milk)
1/4 cup oil or melted butter or bacon fat
1 cup corn kernels (fresh, frozen, or canned)

Heat oven to 425°. Liberally butter or grease an 8 x 8 x 2" pan or a large loaf pan (I used a non-stick loaf pan well-buttered). Mix wet and dry ingredients together. Spread evenly in the pan, making sure to get evenly into the corners. Bake about 15 minutes, then turn temperature down to 375° and bake for another 20 to 25 minutes until golden brown and a toothpick comes out clean. 

Serving suggestion! Corny cornbread French toast with butter & blackberry jam:
 Serving Suggestion! Serve with collard greens soup and garlicky tomatoes:

No comments:

Post a Comment