Sweet Cornbread

Font type seems to have vanished from the new Blogger interface and instead, this crappy default Times New Roman is what looks to be in the composer with the Font selector drop-down nowhere in sight or settings. Hmm..

As we all spend way too much time at home this year with 24x7 access to the pantry, you should be able to cycle through the ingredients in a more timely manner. Except, not in the last sweep of my pantry where I found several items past their "best buy" or "use by" dates. I'm not sure if a dry good like cornmeal goes bad if its stored in an air tight container. Yellow cornmeal used is from 2018, hope it's still good.

The Foodening Blog - Sweet Cornbread in a 9" round tin

Ingredients

1 c all-purpose flour

1 c yellow cornmeal

2/3 c organic granulated sugar

1/2 tsp salt 

3 1/2 tsp baking powder

1 whole egg

1 c organic whole milk

1/3 c neutral-tasting vegetable oil

Directions

Preheat oven to 400 F

Prepare a 9" round cake pan. I used butter, but any vegetable oil will work.

In a large bowl, whisk together flour, cornmeal, sugar, salt. and baking powder. Add egg, milk and oil. Mix until well combined.

Pour into prepared cake pan.

Bake for 25 minutes, or until a toothpick comes out clean from the center of the bread. Slice into eighths.

Cast Iron Skillet Cornbread

This recipe is used just about every year I've been in the Northwest as the bread base for cornbread stuffing for the turkey. I suppose it could be baked in different pans or shapes; but if the end goal is to cube all the bread, then a) it doesn't matter how moist the cornbread is, and b) its baking shape doesn't matter either. The recipe ratio comes from The Cast Iron Skillet cookbook.

Ingredients

1 c all-purpose flour
1/2 c fine white cornmeal
1/2 c medium-coarsely ground yellow cornmeal
2 tbsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp chili powder
1/2 tsp kosher salt
2 large eggs
1 c half-and-half
1/2 c sour cream
4 tbsp unsalted butter, melted

Directions

Preheat oven to 400 degrees F.

In a large mixing bowl, whisk together all the dry ingredients. In a separate bowl, beat the eggs, sour cream, butter and half-and-half together. Add the wet ingredients to the dry ingredients and mix until it forms a batter.

Butter the interior of the cast iron skillet, bottom and sides. Pour in cornmeal batter and bake for 10-15 minutes, until the top is lightly golden brown.

Yield: 4 1/2 c cornbread, or 8 servings if sliced into wedges