Top 100 Cake Blog

Top 100 Cake Blog

Thursday, November 26, 2015

Corn Bread for Two

Here's my Thanksgiving miracle. After making this recipe a few weeks ago, I misplaced the recipe card -- and could not find it anywhere.  But then, this morning the DH mentions casually that I'd left a couple of recipe cards next to "his" new chair, and bingo, there it was! I'm grateful for many things this Thanksgiving, not least of which is finding this recipe (which I'll make today, if I have the time and oven space).

It is simple cornbread, moist and flavorful, with a lovely texture, especially if you use a coarse grind of cornmeal. This makes way more servings than two, but perhaps it was meant to serve farm hands, or cowboys.

Here's the mis en place except for the butter, which I forgot here, but not in the batter.

The vintage recipe was simply a list of ingredients, but I've written out the method I used below.

Unsure of the pan size (but guided by the "for two") in the title, I used an eight-inch round pan.

The top should be golden brown when done.

The rather cryptic recipe card below.

Corn Bread for Two

Preheat oven to 400F
Grease and flour an 8-inch round or square pan (or equivalent)

1/2 c course ground cornmeal
1/2 c all-purpose flour
2 t baking powder
1/4 t salt
2 T sugar
2 T melted butter
1 egg
1/2 c milk

In a medium bowl, blend dry ingredients together.
Add wet ingredients and combine (but don't over mix!)
Pour into prepared pan.
Bake for about 20 minutes.

1 comment:

  1. LOVED the flavor but it was no enough batter for an 8" pan.