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homemade cornbread

In breakfast on April 6, 2013 at 1:04 pm

amended 4/9/13 – mama cooks takes exception to this post. apparently she’s never used boxed cornbread in her life unless it was to make stuffing or the topping for taco casserole. hear that? it’s the sound of my childhood memories crumbling…

he’s been on a cornbread kick recently, and since the only thing i ever make from a box regularly is cornbread (and i get that from my mother), i thought it was about time to try it from scratch.

it’s easy enough, but i have to say, the final product is really indistinguishable from the jiffy kind. i think that’s a corner i’ll continue to cut. if only for the sake of tradition…!

(this ia good old fannie farmer recipe, because the brand new king arthur flour baker’s companion i just bought has ZERO corn-related recipes in it. weird, right?!)

the recipe is pretty basic – 3/4 cup cornmeal, cup flour, 1/3 cup sugar (i used a little less), 3 teaspoons baking powder, 1/2 teaspoon salt in one bowl…

cornbreaddries

1 cup milk, 1 beaten egg, 2 tablespoons melted butter in another (and i always add a little vanilla to my cornbread if it’s going to be eaten for breakfast – even the jiffy kind!). mix together well.

pour batter into a greased 8-inch glass baking dish, and bake at 425 degrees for about 20 minutes.

cornbreadbaked

ideally, serve it warm, split open, with a little strawberry jam and a poached egg!

cornbreadserved

happy morning!

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