New Corn Bread Recipe

One of the new books that I read, "Make the Bread, Buy the Butter," had a recipe for cornbread.  In my quest to try new recipes and find the perfect cornbread, I made it for the Easter brunch we were going to.  It was easy enough to make while I was making dinner and we were eating dinner in the other room.  It was really light and fluffy and a great size in the pie plate.  The other great thing is that so many people have different things that they like about cornbread and everyone in my family loves it.  My mom and sister in law request it when they come to eat!!

Can I tell you my biggest hesitation in making this recipe?  I make corn bread in my square baker and not in my pie plate.  I don't know if you have pans that you always make things in but it takes a lot for me to make breads in things that aren't square.  I guess it is another one of those things that you do out of habit :)  It actually moved my hand-me-down pie plate from my mom to a more used kitchen cabinet so that I could make the bread more often!!

I used margarine instead of butter because it what I had but when you mixed all of the ingredients and put it in the pan, it looked like this while cooking in the oven:

It cooked up great and cracked around the sides which is always a sign of a cake that rose well.  I hope that you decide to try this for your next cornbread and let me know what you think.

Cornbread

6 tbsp unsalted butter

1 c flour

1 c cornmeal

½ c sugar

4 tsp baking powder

1 tsp kosher salt

2 large eggs

1 c milk

1. Preheat oven to 375 degrees.  Put the butter in a 10 inch pie plate and place in the oven to melt.
2. Mix the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  In a smaller bowl whisk together eggs and milk.  When the butter has melted, take the pie plate out of the oven and swirl the butter around to coat the pan.  Let it cool for 1 or 2 minutes, then pour the butter into the milk-egg mixture.  Whisk to combine.
3. Whisk liquid into dry mixture (not to much- lumps are okay).
4. Pour into the pie plate and bake for 25 minutes.  When it is done, the bread will be slightly puffed and a toothpick inserted in the middle will come out clean.  Serve immediately.  Leftovers keep for few days covered at room temperature. 

Note:  This is still my favorite recipe 6 months later for cornbread and now I mix the dry ingredients in mason jars so that I can make it on a whim!!!  I will post soon about mixing up dry ingredients to make things easier to fix quickly on a weeknight meal.