Thursday, August 9, 2012

Sweet Corn Bread

I don't feel like blogging about LGBT issues today (lest I go over the edge). Here is my favorite corn bread recipe which is a James Beard modification. This is high octane, fattening, artery clogging stuff. Moderation is called for.

  • 1 cup buttermilk mixed with 1/4 tsp baking soda and allowed to rise to room temperature
  • 2 large eggs at room temperature
  • 6 tbs butter
  • 6 tbs shortening
  • 1 cup AP flour
  • 1-1/4 cup corn meal
  • 1 cup sugar
  • 1 tbs baking powder
  • 1 tbs chili powder (optional)

Melt the butter and shortening together. Allow to cool down to warm but still liquid.

Preheat oven to 425 degrees.

Mix dry ingredients together in a bowl.

In another bowl, whisk together the melted butter/shortening with the buttermilk and eggs.

Pour the wet ingredients into the dry. Quickly fold the mixtures together like you were making a souffle. Do not over-mix. An uneven batter yields a better crumb.

Pour into an 8" x 12" pan. Place the pan in the middle rack of the oven and bake approximately 30 minutes until the top is golden.

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