Thursday, May 17, 2007

Cornbread


I love this cornbread recipe. I started with a recipe from a 1987 Southern Living cookbook now it is a whole new bird. I mean bread.

1 cup Whole wheat pastry flour
4 Teaspoons baking powder
1/2 teaspoon salt
1 cup corn meal
1/3 cup sugar
2 eggs, beaten
1 cup milk
1/3 olive oil
2 Tablespoons vegetable oil

Preheat oven to 400 with a 12 inch cast iron pan in the oven.
Combine flour, baking powder, salt, cornmeal, and sugar in a large bowl.
Combine eggs, milk, and 1/3 cup oil in a small bowl; add to dry ingredients. Stir until dry ingredients are moistened.
Add 2 T. oil to hot cast iron pan and then spoon in the cornbread batter. Bake for about 25 minutes or until a knife inserted in the center comes out clean. If using a smaller cast iron pan cook time will be longer, but it will work fine.


Heating the pan first gives a nice dark crusty bottom to the cornbread that I just love. Everyone that I have ever served this to loved it also.

2 comments:

B said...

Is there a difference between whole wheat pastry flour and whole wheat flour? I've been on a corn bread kick, and I really want to try this!
Bridget

Shayne said...

yes there is, the pasrty four is finer so it is not so heavy when you bake with it. I get Bob's red mill at Farmer Jack.