Cornbread
Description
I make cornbread when we're having beans or chili, but really, it's a lovely accompaniment to almost any comfort food. The other night, I made it with spaghetti and it worked just fine.
Several years ago, I had only about 1/2 cup of cornmeal and I didn't want to bother going to the store for more cornmeal, so I searched for a substitute and settled on polenta. I added 1/2 cup of polenta to the cornmeal and left the other ingredients the same, hoping that as my Meemaw always said "no one will know the difference!"
It was not the case that no one could tell the difference. Mr. Stone Soup Cook noticed right away and said "wow! this cornbread is extra good! what'd you do different?!" Needless to say, I have made it the same way ever since. The polenta gives the cornbread a little extra texture and a little more pronounced "corn" flavor.
I also always make my cornbread with pecan oil. I get my pecan oil from Oliver Farm in Pitts, Georgia.
They ship and their oils are super fresh and yummy and their service is excellent.
Please note that my opinions on products are my own and I have received no compensation for any endorsement.
I also always make my cornbread in a 10" cast iron skillet. The crust comes out crispy and golden brown and absolutely delicious.
Ingredients
Instructions
-
Preheat oven to 400*.
Grease a 10" cast iron pan with butter. If you don't have a cast iron pan, use an 8" square baking pan or a regular cake pan. Grease whatever pan you decide to use generously with butter.
In a large mixing bowl, mix together the corn meal, polenta. flour, baking powder, salt and sugar.
-
In a 2-cup measuring cup, measure out the milk, pecan (or other vegetable oil). Add the egg and whisk.
-
Add wet ingredients to dry ingredients and mix until just blended. Pour mixture into pre-buttered cast iron skillet or pan.
Place in pre-heated oven and bake for 20 minutes. Check for doneness and continue cooking for 3-5 minutes as necessary until a toothpick comes out clean and the top of the cake is golden brown and starting to crack.
I like a little butter spread on my cornbread, but Mr. Stone Soup Cook thinks that butter is gilding the lily when I make the cornbread with pecan oil :)
