I searched around for a few minutes (none of my cookbooks had a recipe - zoinks!), and decided that I'd see what Martha Stewart had to say about it. Oh, look, a super-duper Martha cornbread recipe. Thanks, Martha!
IngredientsMakes 1 eight-inch square loaf [I used a rectangular pan because I didn't have a square one]
- 1 tablespoon unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk
- 2 large eggs
- Heat oven to 425 degrees [or 200 C] with rack in center. Butter an 8-inch-square baking pan [or a 6 x 12 pan], and set aside.
- In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.From Martha Stewart Living, November 1999
So here are the dry ingredients, all piled in:
And the batter in the pan (yum!):
And my golden crispy cornbread with the veggie chilli and the rice (for the non-cornbread-eating boys):
Good thing you can freeze cornbread (it was delicious but there's only one of me)! To their credit, they did both give it a try. Pronounced it "too American."