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.
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
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.
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!
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.