1.27.2009

Recipes: Corn Bread

This Corn Bread recipe worked out particularly well, and was a hit at Thanksgiving.
Switch on the oven to 220 C / 425 F (ie hot, for those with primitive ovens).

Place a generous 1/4 cup of butter in a bowl, and quickly blitz in the microwave until it is fully melted.

With a brush, use a little to butter your molds (I also line them with baking sheets to make it easier to take the loaves out).




Mix the non-dry ingredients into the bowl:
2 cups of buttermilk
6 eggs (size large)
1/2 cup of runny honey



Place the dry ingredients into another bowl, and mix then together:
3 cups of plain white flour
2 1/2 cups of polenta or cornmeal (stone ground is best)
1 1/2 teaspoons of salt
3 teaspoons of baking powder
5 teaspoons of baking soda

Then mix the non-wet into the wet ingredients, slowly adding the former into the latter until it is fully incorporated.



Divide the ingredients between the molds sitting on a baking tray (this makes the bottoms more golden).

If you are not feeding an army, you might consider halving the recipe. If you are feeding an army, simply increase it incrementally in proportion to the number of your legions.

Pop into the oven for about 25 minutes or until golden colored (it may be as little as 20 minutes depending on the mold shape - basically, you stick in a toothpick, and when it comes away clean the cakes are ready).









Copyright © 2009 Dorothy King

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