Cornbread
On April 19, 2011 in Baking
I’m a big fan of rice and pea (bean) dishes. They’re cheap, hearty and soul-satisfying. I’ve been trying to use up some ham leftovers this week and decided to make some hoppin’ john, the Southern version of rice and peas with white rice, black eyed peas and ham, along ith some collard greens. Somehow such a meal doesn’t seem complete without a nice chunk or three of cornbread.
Cornbread
- 1 1/2 cups (185g) cornmeal
- 2 cups (250g) all purpose flour
- 2/3 cup (135g) sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups whole milk
- 120ml vegetable oil
- 2 eggs, room temperature
- pinch of cayenne pepper
- Preheat oven to 400 degrees with the rack positioned in the middle.
- Mix together the cornmeal, flour, sugar, baking powder and salt. Whisk in the milk, then the vegetable oil and the eggs, one by one. Continue mixing for several minutes to ensure everything is well incorporated, then let stand for 5-10 minutes.
- Grease a 9×13″ casserole dish with butter and pour the batter into it. Lightly dust the top with cayenne pepper, then place into the oven to bake for 25-30 minutes, or until a toothpick can be inserted into the center and come out clean. Do not overbake or you will have a very dry cornbread.
- Remove from the oven and allow to cool for several minutes before slicing. Serve with salted butter sweetened lightly with honey.
Mmmmm, I haven’t had cornbread in a while so I’m due to try it. It would have gone well with last night’s chicken and broccoli in gravy.