Best Ever Cornbread original recipe from The Complete Book of Breads We’ve tried many cornbread recipes. Some turned out too dry and grainy, some too tough.. We’ve tried plain, sweet, spicy, muffins, loafs, squares, filled with peppers, chile powders, corn, cheese… you name it! This is the recipe that always performs, in a variety of ovens and a variety of baking dishes, and 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. ¾ cup yellow cornmeal 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. Chipotle Honey-Butter by Anna Russell I’ve tried many ways to make a spicy cornbread, but the texture of the bread batter seems to engulf spicy ingredients. As well, many of us live in households with varying tastes -some like it spicy, some like it mild. This quick and easy butter fills the bill for us chileheads and is tremendous on warm cornbread! ¼ cup honey 2 TBS butter, melted ½ tsp Chipotle powder Whip the ingredients together and allow to cool to room temperature. You can make it ahead and keep covered in the fridge for a week, but allow to come to room temperature before serving for optimum spreadability. RETURN TO THE RECIPES PRINTABLE

Cornbread

Best Ever Cornbread

original recipe from The Complete Book of Breads

We’ve tried many cornbread recipes. Some turned out too dry and grainy, some too tough.. We’ve tried plain, sweet, spicy, muffins, loafs, squares, filled with peppers, chile powders, corn, cheese… you name it! This is the recipe that always performs, in a variety of ovens and a variety of baking dishes, and 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.

•¾ cup yellow cornmeal
•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.

Chipotle Honey-Butter

by Anna Russell

I’ve tried many ways to make a spicy cornbread, but the texture of the bread batter seems to engulf spicy ingredients. As well, many of us live in households with varying tastes -some like it spicy, some like it mild. This quick and easy butter fills the bill for us chileheads and is tremendous on warm cornbread!

•¼ cup honey
•2 TBS butter, melted
•½ tsp Chipotle powder

Whip the ingredients together and allow to cool to room temperature. You can make it ahead and keep covered in the fridge for a week, but allow to come to room temperature before serving for optimum spreadability.

RETURN TO THE RECIPES

PRINTABLE - BEST EVER CORNBREAD.pdf

But you ain’t never had my cornbread

A little bit of heaven and little bit of aw, yeah

-from song, Cornbread,
written by Dave Matthews Band and Mark Batson

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