As fall comes, hearty but easy quickbreads (and I’ll include muffins in that category) become all the more relevant. I’ll probably post several of these in the coming weeks, but the ol’ standby is cornbread. I made my first batch of cornbread in 1993 (just as I was learning how to cook) and have only subtly varied my recipe of choice in the years since then because I love it so much as-is. The main ingredients listed below are the “stock ones,” with the ones in parentheses optional substitutions.
– 1 cup white flour (can substitute some or all whole wheat pastry flour, though it’ll be more crumbly)
– 1 cup cornmeal (I prefer finer, but coarse works too)
– ¼ cup sugar (can be cut in half if you want it extra-savory)
– 5 tsp baking powder
– ¾ tsp salt
– 1 egg
– 1 cup milk (or soymilk [less good but usable if you have dairy issues] or buttermilk or yogurt)
– 2 Tbsp melted butter (or neutrally-flavored oil like corn or canola)
1) Preheat oven to 375º.
2) Combine all the dry ingredients.
3) Beat egg with the milk and butter or oil.
4) Combine wet mixture with the dry mixture and stir well.
5) Spread batter into a greased 9-inch pie dish and bake for 30-35 minutes or until lightly browned around the edges. If possible, serve hot.