Thanks for all your positive comments about the family favorites project. It's nice to know that it's not just my kids who will benefit from these posts. And now the series continues....
Because of an overwhelming number of requests for cornbread, I will do that next. Ok, it really was only Melinda, but how could I refuse such a sweetie? Also, the request dovetails nicely with my plans because I always serve cornbread with chili. Cream goes with peaches, peanut butter goes with chocolate, and cornbread goes with chili.
Now some of you may be laboring under the delusion that cornbread is cornbread. Not so, gentle readers. There are some who say the war between the states was fought over states' rights; there are some who say it was over slavery; and there are some who would say it was over cornbread.
Mark Lowry, a comedian from the South, says that sugar in cornbread is not of God. (You can hear his whole riff on Southern vs. Northern cooking here.) Well, if that's the case then put my name down in the godless cornbread column because I make Yankee cornbread. It's moist, not too crumbly, and has sugar in it. Then it's topped with butter and honey (or honey butter, made by creaming together equal parts of honey and softened butter) and a panful is gone in a flash. There's particular jockeying to get the center piece as that's the moistest piece, but no one will admit to it.
- adapted from The Good Housekeeping Illustrated Cookbook
1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar*
1 Tbsp double-acting baking powder
1 tsp salt
2/3 cup milk
1/3 cup vegetable oil**
1- Preheat oven to 425 deg. F. Grease an 8 x 8-inch baking pan.
2- In a medium bowl stir together the flour, cornmeal, sugar, baking powder, and salt.
3- In a small bowl with a fork, beat together egg, milk and vegetable oil. Pour this mixture all at once into the flour mixture. Stir just until flour is moistened and quickly pour the batter into the prepared pan.
4- Spread batter evenly and bake 25 minutes or until golden. Cut into 9 squares and serve.
* To make a more righteous cornbread, reduce the sugar to 2 Tbsp.
** You can substitute 1/3 cup melted butter for the vegetable oil, but I honestly don't think it makes a taste difference.