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Best Ever Cornbread Courtesy of FireHouse Gourmet, Peterborough We’ve tried many cornbread recipes. This one produces a slightly sweet square with cake like texture. It’s quick and easy enough to be whipped up while some leftover chili warms on the stove. Note: it’s not the best choice for a mold that makes corn cob shaped sticks due the batter’s cake-like rise. Ingredients: ¾ cup yellow cornmeal (also handy for thickening chile, or dusting a pizza peel) 2 ¼ cup all purpose flour ¾ cup sugar 3 tsp baking powder ½ tsp salt 1 cup milk ½ cup (1 stick) butter, melted 3 eggs, beaten Preheat oven to 400°F/204°C. Sift together all of the dry ingredients. Whisk milk, butter, and eggs together. Stir into dry ingredients, incorporating thoroughly but not excessively, which could make the bread tough. Pour into a 9x11-inch baking dish or muffin tins. If using a glass baking dish, you won’t need to grease it, however, greasing a metal pan or lining muffin tins with paper cups is recommended. Bake 15 - 20 mins until a toothpick comes out clean. Allow to cool slightly before cutting into squares and serve plain, with butter, or with Chipotle Honey-Butter (recipe follows). Makes approximately 18 squares. |