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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:
8 oz butter 6 eggs 4 oz honey 4 oz sugar 24 oz milk 20 oz cornmeal 15 oz whole wheat pastry flour 1 T baking powder 1 t soda 2 t salt ***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: 4 oz unsalted butter Beat into: 3 eggs until well mixed 2 oz honey 2 oz sugar Stir in: 12 oz (1 1/2 c) milk Measure and mix together: 10 oz (2 c) cornmeal 7 1/2 oz (1 1/2 c) whole wheat pastry flour 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 tallow. Scrape batter into skillet and bake at convection roast 350* about 20-30 minutes until golden brown and springs back when touched. Cool a little before serving. **OR lightly tallow an aluminum 9x13 inch baking pan. Skip the extra tallow and bake 20-30 minutes. This allows you to have nice square pieces if you need to serve maybe more folks. **OR lightly tallow two pie dishes and bake in them. Cookie sheet size: 4 oz melted unsalted butter 4 eggs 3 oz honey 3 oz sugar 16 oz (2 c) milk and 10 oz (2 c) cornmeal 10 oz whole wheat pastry flour 2 t baking powder 2 t salt 1/2 t soda Melt 1/4 c tallow onto cookie sheet and spread batter on.
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