Monday, July 20, 2009
This recipe was adapted from a Pancetta Corn-Muffin recipe in a book called "Muffins-40 Tantalizing Recipes for Tasty Muffins" that I got as a 3 for $10 deal at a Walgreens in Key West.
Since I'm not so much into Pancetta and needed a basic cornbread recipe but lost the one I had developed, I decided to try the recipe without pancetta and baked in a pan.
I have to say, it's easy and tasty. I've also added green chilies and shredded cheddar to the recipe.
Makes and 8x8 pan of cornbread.
Preheat oven to 400F.
1 cup self-rising flour
1 tbs baking powder
1 tsp salt
1 2/3 cup fine cornmeal
1/4 cup granulated sugar
3.5oz/100g butter, melted (I used our kitchen scale and substituted Smart Balance Light for the butter)
2 eggs, beaten
1 1/4 cups milk
Sift together flour, baking powder and salt, stir in cornmeal and sugar. In a separate bowl, melt the butter, let cool a little and stir in the milk. Add beaten eggs slowly so they don't scramble.
Add wet ingredients to dry and stir just until blended.
Spray 8x8 baking pan (I use an olive oil cooking spray) and pour in batter.
Bake for 30 minutes on center rack. Cornbread is done when knife or toothpick inserted in center comes out clean.