Wednesday, March 11, 2009

Another cornbread variant

I've done a cornbread post before; this is the current variant of the recipe. It's derived from the Big Flavors cornbread recipe (half portion):

Greg's Cornbread

1.5c unbleached flour
1.5c fine polenta
(optional) 1/2c corn kernels, either fresh, frozen (but thawed first), or canned (drained first).
1/2c sugar
1/2 tsp salt
1 Tbs baking powder
2 eggs
1.5c milk
1 Tbs neutral oil (I use peanut)
65g melted butter

Preheat oven to 175C. Butter a 20cm square glass dish.
Combine the dry ingredients in a bowl and mix well.
Beat the eggs, then mix in the milk and oil.
Pour the eggs over the dry ingredients, pour in the melted butter. Mix thoroughly, but not too long.
Pour the batter into the baking dish and bake for 45-50 minutes, until the top is nicely golden brown and a toothpick or knife inserted in the center comes out clean.

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