This is a real good recipe for cornbread, good for gluten-intolerant people like in our household, and will use that dried corn from your last year's harvest.
Ingredients:
2 cups yellow or white cornmeal (freshly ground)
1/2 cup boiling water
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 large egg
2 tablespoons vegetable (or olive) oil
1 1/4 cups buttermilk
Directions:
Preheat oven to 375 degrees F. Spray your baking pan. Using a medium mixing bowl, add 1/2 cup of the freshly ground cornmeal and the boiling water. Mix until it turns from mushy to stiff then set aside. In a separate larger bowl, combine the rest of the dry ingredients.
Beat the egg into the medium bowl that has the cornmeal mush, then stir in the oil. Briskly mix in the buttermilk to make the batter thin. Add this bowl of liquid ingredients to the bigger bowl of dry ingredients. Mix until just smoother. Pour immediately into the sprayed pan.
Bake for 25-30 minutes, or until the center of the cornbread is slightly rounded and firm. The edges will be golden brown. After taking it out of the oven, let rest for 15-20 minutes before serving.
Variation: to make muffins or cornpones, bake for almost half the time.
Copyright (c) 2009 VP Lawrence-Williams
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