This morning, as I stood in front of my open closet with my arms crossed, I came to an alarming realization:
I had nothing to wear to work.
I didn't even bother flipping through the hangers because I was convinced of that fact. So convinced, that I wasn't even looking at the clothes anymore...I was looking through them. Sort of like one of those Magic Eye pictures and I was expecting a 3-dimensional image of some new work pants to jump out at me. Something. ANYTHING.
Once I overcame that catastrophe, I realized that I'm occasionally guilty of doing the same thing in the kitchen. There are hundreds (thousands!) of recipes to choose from and it's easy to overlook some of the simpler ones that have been around forever. Like cornbread.
Since I had never actually made cornbread from scratch (bad baker! bad!), I put away the molecular gastronomy cookbook and went with a classic instead.
Here's what you'll need:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable or canola oil
Preheat your baking machine to 400 degrees.
Lightly grease a 9 inch cake pan.
In a large bowl, mix together all of the dry ingredients: flour, cornmeal, sugar, salt and baking powder.
Add the wet ingredients to the bowl: eggs, milk and oil.
Stir well. Give that shexy arm of yours a workout.
Pour the batter into the cake pan.
Give it a few (Yo! MTV) raps on the counter to bring any excess air bubbles to the surface.
Bake the cornbread for 20-25 minutes or until it passes the toothpick test.
And just like that...it's done.
You can eat it warm or cold, plain or with a slather of butter.
I enjoy it with a drizzle of honey.
This was just too easy. I feel guilty at how tasty it is because it took so little time (and so few mixing bowls) to make. If you like yours a little more savory, you can cut down on some of the sugar and add diced jalapenos or shredded cheese.
The best part of all? No molecular breakdown necessary.Tweet