Farmhouse Cornbread

Farmhouse Cornbread, Little House by the Dunes

Cornbread is one of those things that you can serve people when you want to both comfort and surprise them, because in my experience not too many people make it anymore. Which is sad, because it is so useful and delicious. This is a basic recipe, but you can add things to it (crumbled bacon or sausage, cheddar cheese, green chilis, corn kernels) or dry it out a little and use it as nice breading crumbs or as a basis for cornbread stuffing.

Farmhouse Cornbread Basic Recipe (8 squares)

1 c. (1 part) unbleached flour

1 c. (1 part) cornmeal

1 c. (1 part) milk, with 1 T. vinegar added

1 egg

2 T. olive oil (or melted butter)

1 t. sugar

1 t. baking soda

1/2 t. baking powder

Preheat the oven to 375 and lightly grease a 5 x 8 baking pan or muffin cups. Combine all the dry ingredients in a bowl.

Combine the milk, egg and oil in a bowl and whisk until well combined.

Quickly stir the milk into the dry ingredients using just a few strokes, a few small lumps are okay.

Scrape the batter into the pan and bake for 15 minutes.

Cut into squares and serve warm with whipped butter.


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