Brainy Homemade Cornbread on a wintry evening...

 

Wintry scenery calls for something hot and steamy!  

All brainy gourmets cook on their feet... which means they know what their taste-buds like and cook according to them without hesitation. Baking is quite different though. Recipes are not necessary when cooking on your 'feet'... but they are when baking.

1 1/4 cup of all purpose flour
3/4 cup of corn meal
1/4 cup of sugar
1 cup of skim milk (better substitute, buttermilk)
1/4 cup of vegetable oil (better substitute, olive oil)
2 egg whites or one egg beaten (one egg beaten is best)
2 teaspoons of baking powder
1/2 teaspoon of salt

You will know that your mixture is correct as it should be sticky and rather thick.

My own preference for baking cornbread is in a glass dish and not cast iron. Also, I use bacon lard (bacon grease that has congealed) to smear the glass before ladling in the sticky corn meal mixture. If you don't want to use bacon lard then try jarred 'congealed' coconut oil.

Bake at 350 until the top pushes up like a mountain...takes about 30 min. Turn off the heat and let the bread sit inside the oven for another 4-5 min. Serve with soup, stew or goulash.

 

 

~ Tutti a Tavola!