10/12/15

Mmm, Homemade Cornbread - light and fluffy and sweet


Last night around 8:pm I had a strong craving for cornbread.
I don't think I've had cornbread in at least 3 or 4 years... but it just sounded so good last night!
So... off to the kitchen I went.
My husband poked his head around the corner and peered in, confused.
"What are you doing?"
"Making cornbread."
He glanced at the clock and then back at me.
"Why?"
"Craving it."
"Well... make enough for me too!"  LOL.
We both enjoyed 3 pieces last night... and here is a photo of another piece for my breakfast this morning!



Cornbread

1 heaping cup flour (don't level off - just scoop it so it's heaping over the top)
3/4 c cornbread
2 t baking powder
1/2 t salt
1/3 c sugar or sweetener of your choice
1 1/4 c milk (I use part half and half and part almond milk)
1/4 c shortening
1/2 t vanilla
1 egg

In  a bowl, place all the dry ingredients.  Make a well in the center.  Add one egg, the milk, shortening and vanilla.  Using a whisk, start to mix the milk/egg/shortening and slowly start to incorporate the dry into the wet as you continue whisking.  When it's sufficiently mixed you will see tiny bits of shortening in it - no worries!  Leave them.  The batter will not be smooth and doesn't need to be.  Pour into a greased 8X8" pan and bake at 400 degrees approximately 25-30 minutes.  Serve with butter and or syrup.







You might also be interested in these related items from Amazon;
Quaker Yellow Corn Meal 24 oz pack of 2
USA Pans 8 Inch Aluminized Steel Square Cake Pan with Americoat
Calphalon Classic Bakeware 8-Inch Square Nonstick Cake Pan

         
 



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