This is cornbread with the taste of full-on corn, and I
like to use blue cornmeal because it has a higher protein content
than yellow cornmeal, but you can use yellow for this recipe
if youd prefer. This recipe is also very quick and easy
for everyday meals. The bread is very basic and rustic (but
still moist), and is meant to be so (and since there is no wheat
flour, its gluten-free). As an accompaniment to stews
or hardy winter meals, this cornbread makes a great addition.
But Ive also eaten it for breakfast with eggs, or just
a side of jam and butter. |
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INGREDIENTS
2
|
cups |
Blue Cornmeal |
finely ground |
1
|
teaspoon |
Salt |
|
1
|
teaspoon |
Baking Soda |
|
3
|
large |
Eggs |
|
1 1/2
|
cups |
Buttermilk or Sour Milk |
or take your milk and add 1 tablespoon white
vinegar and let sit for 5 minutes |
2
|
tablespoons |
Maple Syrup, Honey, or Molasses |
|
3
|
tablespoons |
Bacon Fat or Coconut Oil |
|
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INSTRUCTIONS
- It is better to use a cast iron skillet for this recipe;
youll notice the difference in the taste! But you
can use a rectangular baking dish of appropriate size, too.
- Take your skillet (or rectangular baking dish) and
place the bacon fat or coconut oil in it. Place in the oven,
and preheat the oven to 350 degrees F.
- While the pan is heating, sift together your dry ingredients.
In another bowl, mix your eggs and buttermilk/sour milk
well.
- Add your wet mixture into your flour mixture and combine.
- By this time your oven should be pre-heated. Remove
the pan from the oven and swirl the melted fat/oil well
to make sure the pan is covered. Then pour the remaining
fat into your batter and blend until combined.
- Pour your batter into your skillet and return to the
oven, baking until a tester inserted into the bread comes
out clean, about 30 minutes (depending upon your oven).
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