The Cornbread Chronicles
Just in case you’re having Christo’s big cowboy chili (or ribs or barbequed chicken) for Superbowl Sunday, don’t forget to include some cornbread too.
So armed with kudos from dozens of bakers, I made this recipe, cutting back a little on the sugar, as some recommended.
I didn’t bake it in the 13 x 9 inch pan called for, but rather in a 8 x 8 inch glass baking dish. As a result, I increased the baking time by about 15-20 minutes. Bake it in muffin tins for a different way of serving it – or in a cast iron skillet. Just be sure to adjust the baking time accordingly.
It’s a simple recipe, but really is a winner, and like the other reviewers, it will be my go-to recipe for cornbread from now on.
I’m afraid the birds and squirrels in my back yard will have to be content with stale bread — or wait for another kitchen failure at some point in the future.
printable recipe here
2/3 cup butter, softened
1 cup sugar (I used 2/3 cup and it was plenty)
1 2/3 cups 2 percent milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 tsps. baking powder
1 tsp. salt
Preheat oven to 400 degrees. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking power and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13 x 9 inch baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares. serve warm. Yield: 15 servings.
Note: I used a square 8 x 8 inch baking pan and baked it for 40-45 minutes.