Hey! Cornbread, named after corn, happens to be the single best bread to make for a lot of reasons. First, itís so easy. All you have to do is mix the ingredients together, pour into a skillet, and bake. No kneading the dough, no coming back an hour later to knead it some more after itís risen. No scoring. None of that artisan cock and bull. Just put it in the oven for half an hour, and youíre done.
But wait, thereís more. It keeps for days on end. Whereas most bread gets hard and stale after a couple days, cornbread stays just the way it was when you first made itóhard and stale. But thatís not all. Cornbread is good not only for chili (crumble it right in), but it also makes a great snack with some cream cheese or butter. Oh God yes. And itís good FOR you. Why I had some for breakfast, and I lost 30 pounds just this morning. But please donít microwave it to reheat. Think toaster oven.
Corn Bread I (Martha White Box)
- Rule 1: Everything that can go in the oven goes in the oven.
- Rule 2: Always check whatís in the oven before turning it on.
1 1/2 c. corn meal
1 c. flour
1/4 c. (or more) sugar
2 Tbsp baking powder
3/4 tsp salt
1 c. milk
1/4 c. vegetable oil
- Put a piece of aluminum foil in a cast iron skillet and preheat it to 375-400
- Mix dry ingredients in a bowl using a big spoon, then add wet ingredients and mix again.
- Wait until the skillet is really hot (for crispy crust), then pour in the batter.
- Bake about 25-30 minutes or until itís as crispy as it wants to be. Lift cornbread from skillet using the foil. Flip and peel foil away. Let cool. Eat.
Corn Bread II
1 c. corn meal
1 c. flour
1 Tbsp baking powder
1 tsp salt
Southwest seasoning (optional)
1-2 jalepenos or other pepper, diced (optional)
16 oz can cream style corn or cooked, fresh corn kernels and/or some cream (optional)*
1/2 c.+/- any combination of honey, brown sugar or white sugar
cayenne hot sauce (optional)
1-2 Tbsp butter
1-2 Tbsp vegetable oil
1/4 c. Taylor Fladgate Vintage Port í77
* Hey, if you want to really be creative, try using various canned, creamy vegetable-type things (pumpkin, green pepper, clam chowder). Iím sure if you stand in the soup aisle long enough, youíll come up with some pretty cool ideas, and thatís not even counting the ones about cornbread. As for the Port, it absolutely must be Taylor Fladgate í77 or possibly Fonseca í83, otherwise you might as well not bother. Donít try to take shortcuts with an inferior vintage or lesser port houses, like the ones that donít even use real, naked little boys to crush the grapes. And donít think you can get away with using an í85 or í94 either. If youíre going to waste great port by opening it too young, then Iím sorry but I just canít help you.
- Follow same instructions as above recipe.