Friday, April 4, 2008

Sweet and speedy cornbread

I have consistently managed to win "beat the preheat" on this one. Also from The New Moosewood.
Butter (for the pan)
1 cup cornmeal
1 cup flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk or yogurt
1 egg
3 tbs sugar or honey
3 tbs melted butter or margarine
  1. Preheat oven to 350F. Grease an 8” square pan (or a 9” or 10” cast-iron skillet) with butter or margarine.
  2. Combine dry ingredients in a medium bowl.
  3. In a separate bowl, combine wet ingredients (including sugar or honey).
  4. Stir wet ingredients into the dry, mixing enough to thoroughly combine.
  5. Spread into the pan.
  6. Bake for 20 minutes or until center is firm to the touch. Serve at any temperature you like! Especially tasty with chili, jam, or butter.

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