CORN BREAD

Bet you’re wondering what this is about.

It’s about corn bread. Because for the first time in more than two years, I actually baked something. From scratch. I even turned on The Big Oven to do it.

I’ve had a yen for cornbread. The cornbread commercial mixes I’ve bought as well as the cornbread I’ve bought already baked have not been worth either the effort or the eating. Not nearly as good as my cornbread. I gave in. I was also yearning for comfort food. Garry hasn’t been feeling well and he wanted soup. Cornbread and soup are two of my favorite comfort foods and they go well together. So, that’s what we had for dinner.

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I found this recipe on the back of a bag of stone-ground cornmeal probably 20 years ago. It’s simple and if you don’t forget to take the cornbread out of the oven when it’s done, it’s pretty much fool-proof.


Corn Bread: The Recipe

This makes the best cornbread I’ve eaten anywhere. It’s also super simple to bake. I’ve added a bit more preparation information than the original recipe included because not everyone is intuitive about baking.

3/4 cup sugar
2 eggs
3/4 teaspoon salt
1-1/2 cups milk
2 cups flour
1 cup yellow corn meal (stone ground if possible — yes, it makes a difference)
1 tablespoon baking powder
1 tablespoon melted butter (alternatively corn or olive oil)

Mix everything together in a big bowl. The original recipe calls for sifting, but I have never sifted and it has always come out perfectly.

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Stir the batter until it is mixed and not lumpy. Do not overbeat. No electric mixers, please! A wooden spoon will do the job nicely.

Preheat the oven to 425 F (220 C) or 450 (235 C) depending on your oven — in mine, I use the lower temperature. Bake in a large, well-greased pan —  9 inches by  12 inches (22 X 30 cm approximately) is fine or there about. I think it bakes better in a metal pan. If you’re going to use glass, you may want to use the higher baking temperature

Bake for 15 to 20 minutes. After 15 minutes, check for doneness. It’s done when it’s light golden on top and has pulled away from the sides of the pan. If you press the top, it should spring back.

Even if you use a Teflon-coated pan, grease it. Don’t argue. Just grease it!

NOTES:


I have never tried cutting the recipe in half or doubling it, so I don’t know how well it would work.

Don’t bang around in the kitchen while it’s baking. It’s sensitive and will fall.

My mother-in-law (Garry’s mom) liked my cornbread (trust me, that was the ultimate compliment) and asked for the recipe. She added a cup of golden raisins and that was good, too.

I like it toasted the next morning with a bit of butter melting on top. It doesn’t keep well. It will be too stale to eat after 24 hours.

34 thoughts on “CORN BREAD

  1. That does sound delicious! But forgetting to take it out of the oven sounds like the time I baked a cheesecake and didn’t understand why it puffed up until I realized I hadn’t included the cheese in the filling!

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  2. Looks very appetising. I very rarely bake these days. If I did I would definitely try it. Not sure about the yellow corn meal, but I think we also have it under another name, something to do with maize.

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    • If you’ve got corn meal, you’ve also probably got corn flour. Cornmeal has the texture of very fine sand. It’s used for baking. Corn flour feels like powder and is often used as powder because it’s finer and softer than talc — and all natural. It’s used to thicken sauces and gravy too. It probably is called maize something. Probably has a picture of an American Indian on it too 😁

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  3. I don’t bake much now either, seems a bit pointless unless I expect company but that does sound good and not difficult. I think we can get cornmeal, we certainly have cornflour but I understand the difference.

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    • Sometimes corn flour is called corn starch, but its still the same powdery stuff. Corn meal has a much rougher grind. We have some old mills that still use stone grinding wheels and it’s SO good. But not easy to find, even here. The commercial stuff’s okay and sometimes, that’s all you can get.

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  4. Yum! I usually just use a mix for convenience but your recipe sounds great. Of course, being from the south, I’ll have to have mine with brown/pinto beans and onions!

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    • The meal may have been stale and/or old. Otherwise, I’ve never had mine come out other than good, so it’s possible you mis-measured … or the oven wasn’t hot enough? But I’m betting on stale cornmeal. I hadn’t realized how American cornmeal is. One gets so used to its availability everywhere, I never considered that we grow a LOT of corn in this country, but other countries grow other things.

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    • This is one of those great recipes from the back of a bag of cornmeal. I should imagine the yellow cake would definitely give it more pizzazz. This one is easy. You can freeze it, but it’s best when it’s fresh. After that, it’s just corn bread. Fresh, it’s something else 🙂

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  5. Pingback: Maintaining A Web Presence Despite The Big Windows 10 Update Ambush – Tish Farrell

    • It’s really a great recipe. Simple. Delicious. And as close to foolproof as any recipe could be. Do test it out in YOUR oven with whatever pan you plan to use before the big day. Every oven is a bit different. I use a big 9X12 pan so the cornbread is not terribly thick. That way, I know it will be baked all the way through. I tried using loaf pans, but that totally messed up the timing. So … test before presentation 🙂

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        • I have learned the hard way to not use an untested recipe for company. Especially baking, a test run is always a good idea. Your oven may run cooler than mine. Or hotter. And your flour may be a different density and you’ll surely be using different corn meal. If you bake, you know how small things can change results … and it’s really depressing when it’s Thanksgiving and the bread is flat 😦

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