Some corn breads are very sweet, more like cake. Some have more flour than cornmeal. Eduardo developed this recipe to have a balance of sweetness and corn flavor that we like - it has a little less sugar and more cornmeal than a lot of recipes do. We like to use honey instead of sugar for a richer flavor.
Some nice additions that can be folded in just before baking: frozen or fresh whole kernel corn, chopped red peppers, canned mild green chiles, shredded cheddar cheese
4 tablespoons butter
1/4 cup honey (or sugar)
2 eggs (or 1 egg plus 1 egg white)
1 cup milk (or buttermilk)
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 375°. Butter and flour an 8"x8" baking dish (or a bread loaf pan). Some recipes suggest cooking the bread in a preheated cast iron skillet for a darker, thicker crust, which sounds great. We haven't tried this yet.
Mix dry ingredients together in a large bowl - mix well so they are evenly distributed. Melt butter, add the honey (or sugar) to the warm butter and combine. Stir in the milk, then add eggs and whisk until well blended. Combine this mixture with the dry ingredients - stir only enough to mix well (a few small lumps are OK), being careful not to over-stir to keep the baking soda active. Pour into the baking dish and bake for 30-40 minutes, until a knife comes clean when inserted.
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