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