RamblemuseSM Recipes

Food That's Worth the Cooking

Corn Bread

A tasty complement and extender for many of the meals I make. The original recipe was from Laurel's Kitchen before I started adjusting things a bit based on other recipes. I found having some flour in the corn bread made it less likely to crumble when a piece is transported separately with lunch. The choice between brown sugar and honey is a matter of personal preference or momentary whim. Plain yogurt can be used as a substitute for the buttermilk. For those lacking a local source for good cornmeal and whole wheat pastry flour (often health food stores), these can be mail ordered from Bob's Red Mill.

  • 1½ C cornmeal
  • ½ C whole wheat pastry flour or unbleached flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 2 Tbs. brown sugar or honey (brown sugar adds molasses overtones)
  • 2 Tbs. vegetable oil
  • 1 large egg, beaten
  • 2 C buttermilk

Preheat oven to 425°F.

In a large bowl, stir together the dry ingredients. In another bowl mix the wet ingredients. Combine the two just until they are well mixed. Turn into a well-greased 8"×8" baking pan. Bake for 20 to 25 minutes.

If you come to a fork in the road, take it. — Yogi Berra

Last revised Tue 27 May 2008 — Keith Eric Grant — The Ramblemusesm
All material on this web domain is protected by copyright except as otherwise explicitly licensed.

Masthead photo: Calphalon Tri-Ply Copper 3-Quart Chef's Pan with Stainless Lid.