Thursday, June 21, 2012

C+ Cornbread

I have not had any luck making cornbread from scratch. I've tried multiple times, Mr. Lawyer tried once in Syracuse, it just never works. Too dry, too sweet, weird texture, doesn't rise, etc. I think we're just Jiffy people. It's what I grew up on and it's easy. This recipe was probably the best texture that I've gotten from a homemade cornbread but the taste was lacking. Oh well. Wish I had some birds to feed.
(From the Pioneer Women)
1 cup yellow cornmeal
1/2 cup flour
1 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1/4 cup shortening
2 tablespoons shortening
1. Preheat oven to 450 degrees.
2. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
3. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
4. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
5. In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
6. Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

1 comment:

  1. I have never been able to make a good cornbread from a receipe either.
    I recently made cornbread muffins with cheeses, hot peppers, buttermilk and it still did not have a much flavor. There is one mix that i like alot.
    Try Marie Callendars cornbread mix. It has a nice, moist texture.