My friend Cherie has asked for a good cornbread recipe. This one is from the More-with-Less Mennonite cookbook. My copy (39th printing, May 1991) is so stained and frayed as to almost be illegible at this point, with pages falling out and the cover off. It is well loved!
The recipe as published uses sweet milk, and I've included that recipe below my modified version, immediately below, which uses buttermilk and a few other tweaks.
Buttermilk Cornbread (the way I make it)
1 C. cornmeal
1 C. flour (I use freshly ground whole wheat)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 T. brown sugar
Make a well and add:
2 beaten eggs
1 C. buttermilk
1/4 C. oil (I use olive oil)
Stir just until smooth. Pour into a pre-heated (heavily oiled during the heating) cast iron skillet and bake at 400 degrees for 25 minutes or so until golden brown. I always triple the recipe and then cook it in two skillets so we'll have leftovers for making cornbread dressing as a side dish. It freezes nicely.
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Basic Cornbread (as published in More-with-Less)
1 C. cornmeal
1 C. flour (may use part or all whole wheat)
4 tsp. baking powder
1/2 tsp. salt
2 T. brown sugar
1/2 C. dry milk powder (optional)
Make a well and add:
2 beaten eggs
1 C. milk
1/4 C. oil or melted shortening
Stir just until smooth. Pour into a greased 9x9 pan and bake at 400 degrees for 25 minutes. Serve hot with butter, syrup, honey, or milk.
Original contributors: Esther Landis, Lancaster, PA and Eleanor Hiebert, Elkins Park, PA
The recipe as published uses sweet milk, and I've included that recipe below my modified version, immediately below, which uses buttermilk and a few other tweaks.
Buttermilk Cornbread (the way I make it)
1 C. cornmeal
1 C. flour (I use freshly ground whole wheat)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 T. brown sugar
Make a well and add:
2 beaten eggs
1 C. buttermilk
1/4 C. oil (I use olive oil)
Stir just until smooth. Pour into a pre-heated (heavily oiled during the heating) cast iron skillet and bake at 400 degrees for 25 minutes or so until golden brown. I always triple the recipe and then cook it in two skillets so we'll have leftovers for making cornbread dressing as a side dish. It freezes nicely.
/-----/-----/-----/-----/-----/-----/-----/-----/-----/-----/-----/
Basic Cornbread (as published in More-with-Less)
1 C. cornmeal
1 C. flour (may use part or all whole wheat)
4 tsp. baking powder
1/2 tsp. salt
2 T. brown sugar
1/2 C. dry milk powder (optional)
Make a well and add:
2 beaten eggs
1 C. milk
1/4 C. oil or melted shortening
Stir just until smooth. Pour into a greased 9x9 pan and bake at 400 degrees for 25 minutes. Serve hot with butter, syrup, honey, or milk.
Original contributors: Esther Landis, Lancaster, PA and Eleanor Hiebert, Elkins Park, PA
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