I happened to mention at work today that I had made pulled pork and corn bread for my dinner, and almost immediately, people commented on how good it sounded. Since I already posted the recipe for the pork, I figured I'd post the one for the corn bread also.
When I was about nine or ten, I experimented with corn bread. I wanted to know how changing the milk in the recipe affected the finished product. I made it with whole milk, and skim milk, chocolate milk and strawberry milk. I even at one point made it with water. Had there been soy or rice or almond milk readily available to me at the time, I probably would have used them too. This was partially for a school project -- I submitted my research to the local science fair that year -- but mostly it was just for fun. And my family certainly didn't mind all the baking!
In the end, we decided that the one made with light whipping cream was the best overall. It held together the best, and it kept the consistency that corn bread should have without being too rich or too sweet. Serve it next to pulled pork, or make yourself a big batch of chili.
Ingredients
1 cup cornmeal
1 cup flour
4 tsp baking powder
1/2 tsp salt
2 T brown sugar
2 eggs, beaten
1 cup light whipping cream
1/4 cup oil
Preheat the oven to 400.
In a large mixing bowl, mix together cornmeal, flour, baking powder, salt, and sugar. Make a well in the center and add eggs, cream, and oil. Stir just until smooth. (Be careful not to overheat it, or it won't have the right consistency at the end.)
Pour into a greased 8*8 pan and bake 25 minutes, or until it passes the toothpick test. It's best hot, but it'll be pretty good cool too.
I cut the bread into 16 pieces and took two to work with me.
Bon appetite!
Tags: vegetarian, cornbread
When I was about nine or ten, I experimented with corn bread. I wanted to know how changing the milk in the recipe affected the finished product. I made it with whole milk, and skim milk, chocolate milk and strawberry milk. I even at one point made it with water. Had there been soy or rice or almond milk readily available to me at the time, I probably would have used them too. This was partially for a school project -- I submitted my research to the local science fair that year -- but mostly it was just for fun. And my family certainly didn't mind all the baking!
In the end, we decided that the one made with light whipping cream was the best overall. It held together the best, and it kept the consistency that corn bread should have without being too rich or too sweet. Serve it next to pulled pork, or make yourself a big batch of chili.
Ingredients
1 cup cornmeal
1 cup flour
4 tsp baking powder
1/2 tsp salt
2 T brown sugar
2 eggs, beaten
1 cup light whipping cream
1/4 cup oil
Preheat the oven to 400.
In a large mixing bowl, mix together cornmeal, flour, baking powder, salt, and sugar. Make a well in the center and add eggs, cream, and oil. Stir just until smooth. (Be careful not to overheat it, or it won't have the right consistency at the end.)
Pour into a greased 8*8 pan and bake 25 minutes, or until it passes the toothpick test. It's best hot, but it'll be pretty good cool too.
I cut the bread into 16 pieces and took two to work with me.
Bon appetite!
Tags: vegetarian, cornbread