Wednesday, June 2, 2010

Bread Making 101: Cornbread

I wasn't going to start off our recipes this month with cornbread, of all breads, but we ate it last night so here we go!
We love cornbread. And sweet cornbread at that. You'd think we're southern! But conventional cornbread recipes call for refined sugars, vegetable oils and cornmeal. Unless you have organic cornmeal then you're consuming GMO (genetically modified) corn. So I took a recipe, modified it to fit our diet and here's what I came up with.

1 c organic unbleached flour
1/2 c organic whole wheat flour
1/2 c raw honey or organic pure can sugar
1/2 c organic corn meal
1 Tb Aluminum free baking powder
1/2 tsp sea salt
1 1/4 c organic whole milk
2 large organic (preferably pastured) eggs
about 1/2 c organic butter

Everyone always raves about this cornbread and I honestly feel as though the fresh, organic ingredients make a huge difference in the flavor.

Preheat oven to 350 degrees.

In bowl, combine all dry ingredients and stir well. Set aside.

In a small bowl, or large measuring cup, beat eggs slightly. Add in milk. Slowly melt down butter in saucepan. I heat mine on the stove on low and watch it until it is just melted.

Pour butter into egg/milk combo and then pour into dry mix.

Pour into buttered pie dish (I used a 9.5" on the one below) and bake for about 25-30 minutes.

Slice and serve!

If you're new to baking breads then cornbread is a great one to start out with. It's easy to make and turns out well. You can make it without any sweetener if you'd prefer. You can also bake it in cast iron muffin tins if you'd prefer individual servings. If you're baking cornbread muffins remember to reduce the cook time to about 18-20 minutes. You can always test your cornbread with a wooden toothpick inserted in the center to see if it's cooked enough. When inserted, it should come out clean.

Enjoy cornbread with meatloaf, stews, soups, steaks, or any other dish you'd like!


Sharon said...

This looks so good Heather :) Thanks for sharing. I had to smile when I saw your milk, it looked like I was looking in our fridge:)
Is that homemade butter I see? It looks good too! Have a blessed day!

Mountain Home Quilts said...

The butter is not homemade but it is local, organic and grass fed! That's why it's so beautifully yellow!
I acutally cut into 15lbs of it yesterday and thought, "Wow, this looks like cheese! It's beautiful!"

Anonymous said...

Our family loves cornbread. we eat it quite often... with stew, soups, chili...

I will have to try out your recipe soon. Kaycie and I tried the recipe that is in a Little House cookbook (it was supposed to be like cornbread that Ma made) but nobody in the family liked it. I was surprised. Maybe we are stuck on our usual recipe.

I'll see what they think of yours.

Leslie said...

this looks amazing and delicious.

Erin @ Why Not Sew? Quilts said...

Heather, that looks so yummy! We love cornbread. Growing up it was always "eaten" crumbled up in a big glass of buttermilk. I always thought that was gross, but I love it with beans, chili and soups. I like it sweet too.

Sandie @ crazy'boutquilts said...

I don't often comment, but have been following you for some time. My family loves cornbread and I am going to try your recipe. Thanks!

Bridget B said...

Thanks for the recipe. I had an experience yesterday. Mixed up the sourdough starter - covered it and went to my sewing room and forgot about it. When I came back to the kitchen I had starter all over the counter and it was still bubbling. I quickly mixed some bread and it turned out very good even tho it wasn't fermented. Will try your cornbread- it sounds good.

Holly said...

Just making these again with leftover chilli. I am going to let it bake over the chilli. Thanks again.

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