December 12, 2013

Corn Bread

What goes with chili better than cornbread??!

We enjoyed a large dinner with good friends and I volunteered to bring the cornbread.  It's kinda sad if you think about it, but I consistently get more raves about this cornbread than just about anything else I make. The trick, no surprise, is to use totally fresh and high quality ingredients.  I have the luxury of grinding my own corn (popcorn has the best taste) and flour (soft winter wheat for this recipe).  If you prefer buying ingredients ready to go at the grocery store (like most of my friends, who I'm convinced think that I am a bit crazy!), just make sure to buy everything fresh...I'd recommend purchasing new bags of cornmeal and flour and freezing them until needed.  Don't forget the chopped corn. =)

Evidence that it's good:

Fresh Cornbread
2 c. finely ground cornmeal
2 c. whole wheat pastry flour
1 c. sugar
2 Tbsp. baking powder
2 tsp. sea salt
2 c. milk
2/3 c. canola oil
2 eggs
1 c. chopped or lightly smashed corn (fresh or frozen and thawed)

Mix well, place in large glass baking dish, at least 9" x 13".  Bake @ 400° x 20-30 mins until lightly browned.

1 comment:

  1. Your cornbread is the BEST! Thanks for the recipe. Maybe I'll have to try it, but I don't think mine will ever touch yours.