Thursday, July 18, 2013

Heavenly Cornbread

I have several ‘favorite’ cornbread recipes - which all have qualities that make them unique.  This recipe, however - takes all those characteristics and blends them into one great recipe.  Like most cornbread recipes, this one isn’t what you would define as healthy.  But, if you’re worried about that - you can sub part whole wheat flour for the white.

Two tidbits of information on this recipe.  One - it calls for part whole wheat flour.  I’ve made it both ways - with the whole wheat, and also without.  I personally love it with the whole wheat flour.  Granted - it isn’t a LOT, (and you honestly would never know it’s there if you didn’t make it yourself)  It bakes up nice and golden either way - so don’t use the fact that you don’t have whole wheat flour already ground and ready to go deter you from trying it without.

Next - if you like your cornbread nice and tall, use an 8” square pan.  If you like it thin and want it to serve more - use an oblong pan (as shown).  Doubling the recipe will fill a 9” x 13” pan.

Finally - you can mix this entirely by hand (without the aid of a hand mixer).  If you do, remember to sift your dry ingredients together so you won’t have lumps float to the top (as I did in the photos in this post).  Lumps never hurt anyone, but if you are a perfectionist - I’ve told you how to avoid them.

When you take your first bite, you will be pleasantly surprised at how delicious this cornbread is.  It is a sweeter cornbread, with great texture.  It keeps for a long time - if you actually have leftovers.  Enjoy!

You'll find the recipe at:

No comments:

Post a Comment