My old Buddy, (Clif), passed on one of his earlier cornbread recipes – first shared with Heidi and I about 4 or 5 years ago – after hearing how much she loves having cornbread for dessert with butter and jelly or honey spread on it. This is exactly as it was passed, (including his comments). All I have done is reformat it for presentation on the blog. Naturally I will be adapting it for some outdoor cooking, but doubt it will need much “tuning”, (if any). 😉
Source: Albers Corn Meal Box, via Clif with notes (1 servings)
- 1 cup yellow cornmeal
- 1 cup all purpose white flour
- 1⁄4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1⁄3 cup vegetable oil
- 1 ea egg (large), lightly beaten
- Preheat oven to 400 F.
- Grease an 8 inch square baking pan.
- Combine dry ingredients medium bowl.
- Combine milk, oil, and egg in small bowl. Mix well. Add mixture to dry ingredients. Stir until blended. Pour into pan.
- Bake for 20 to 25 minutes or until a wooden pick inserted into the center comes out clean.
If recipe is doubled, use a 13 x 9 inch baking pan.
This uses equal parts flour and cornmeal. A lot of Southern recipes I’ve looked at use either 3 to 1 cornmeal to flour or no flour at all. Some use buttermilk. I have also seen the claim that Yankee cornbread uses sugar and Southern cornbread does not. I’m
skeptical about that claim until it is verified by a Nutritional Anthropologist.
My impression (unscientific and unresearched) is that the higher the flour content and higher the sugar content, the closer you are getting to a corn muffin. This recipe might have too much flour to make a good basis for jalapeño/cheese, or crawfish variations. I have not tried, yet.
This recipe strikes me as an ok, everyday eating, compromise. It tends to break apart and crumble easy, however, due to the high flour content. I think this is the recipe my mom used. For dessert, I used to like to smear “butter” (margarine in those days) on
slices and sprinkle (ok, pour) white sugar on it. Another favorite was to drizzle maple syrup over slices.
I am already thinking of making a “Big Old Cornbread Muffin on the grill” using that square cast iron pan…. 8)