Wednesday, May 26, 2010

Cornbread.


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.

Sweet Cornbread
from Allrecipes.com

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 egg
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.

11 comments:

  1. Oh Ali. I love you. Can I say that and not make it weird between us? I love the references you make and the fact that I get them. Yo! MTV Raps?! A moment of silence, please. Where's Fab 5 Freddy?

    Shexy? I read that in my Sean Connery voice followed by a, "Pussy."

    I'm so not a baker. I make muffins from a box last night and not good. Why is the top all sticky?

    ReplyDelete
  2. Secret (Ed) lovers, yeah...that's what we are...

    Don't worry, I think that's a pretty common thing with boxed muffins and muffins. For some reason, the tops always look like they've been hosed down with Aussie Sprunch Spray.

    ReplyDelete
  3. I'll take it. BTW, I totally apologize for my misspellings. I'm part of the Grammar Police and look at me fail.

    Would you think of me differently if I told you I ate a couple? I used some silicone muffin thing-a-ma-jig and what a pain to get them out. It looked like a murder scene of muffin tops and bottoms. Elaine would be interested in the tops.

    ReplyDelete
  4. Ooh! I haven't made cornbread in a while!
    This will be a lovely recipe to do with some bbq pork ribs and grilled corn on the cob! Yum yum yum!

    ReplyDelete
  5. CORNBREAD. Ain't nothin wrong with that.

    ReplyDelete
  6. @Liam-AHAHAHAHA! No sex in the champagne room!

    ReplyDelete
  7. I love cornbread - sweet and savory. This looks like an awesome simple recipe.

    ReplyDelete
  8. Yummmmmy. That makes me want to go make some right now.... I like to add a slightly more fattening, but oh so worth it addition. If you bake it in a glass/pyrex pan, put a bit o' butter in the bottom and heat up the pan in the oven first. Then when it is all melted and sizzling, pull it out and pour in the batter. It fries the edges of the batter all crispy and buttery.... mmmmmm. :)

    ReplyDelete
  9. That sounds incredible, Pammy Dawn. I love a nice, crispy edge on breads - thanks for the tip!

    ReplyDelete
  10. Hey shexy - so really no corn in cornbread? What the heck is cornmeal anyway?

    Yo Pammy D - love the bit o'buttah!

    ReplyDelete
  11. Marie Callender's organic cornbread is to die for….I've used this mix for several years and everyone in my family loves it!! Now, it's sort of a tradition for me and the little ones to have weekly baking sessions with MC’s cornbreads and muffins. You should visit their website today www.mccornbread.com to purchase your mixes. I’m sure you will enjoy the great taste!

    ReplyDelete