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Cornbread - Northern style Rich and light but not crumbly with crispy buttery edges. Double recipe for 2 skillets or 2 9x13s or 1 two inch hotel pan:
2 sticks butter 4 eggs 24 oz milk and 16 oz yogurt 20 oz fine - medium ground cornmeal 15 oz whole wheat pastry flour 1 T baking powder 1 t soda 2 t salt 8 oz sugar ***Additions - 1/2 lb sharp cheddar cheese half-inch diced with hot and sweet jalapenos (from Trader Joes) Corn and cheese Corn Chile Salsa also from Trader Joes Cast iron skillet or 9x13 size:
Melt: 1 stick unsalted butter Beat with: 2 eggs until well mixed Stir in: 12 oz (1 1/2 c) milk and 8 oz (1 c) yogurt until smooth and thick Measure and mix together: 10 oz (2 c) fine - medium ground cornmeal 7 1/2 oz (1 1/2 c) whole wheat pastry flour 4 oz (1/2 c) sugar 1 t baking powder 1/2 t soda 1 t salt Mix well mixed dry ingredients into wet ingredients gently but thoroughly. **Preheat 12 inch cast iron skillet in oven until it is warm but not too hot. Remove from oven and melt in 2 T more butter. Scrape batter into skillet and bake at convection roast 350* about 25-35 minutes until quite golden brown and springs back when touched. Cool a little before serving. **OR lightly spray an aluminum 9x13 inch cake pan. Skip the extra butter and bake 25-30 minutes. This allows you to have nice square pieces if you need to serve maybe more folks. **OR lightly spray two pie dishes and bake in them. Cookie sheet size: 1 stick melted unsalted butter 3 eggs 16 oz (2 c) milk and 8 oz (1 c) yogurt mixed together 10 oz (2 c) cornmeal 10 oz whole wheat pastry flour 2 t baking powder 2 t salt 1/2 t soda 4 oz (1/2 c) sugar Melt 1/4 c butter onto cookie sheet and spread batter on.
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