I am to a pan of cornbread what most people are to a pan of brownies. It’s funny now looking back at how much I struggled to make cornbread at first, until a recipe from the back of a bag of Bob’s Red Mill cornmeal changed my life forever. I make it so often now, I practically know the recipe by heart. Perfect for whenever I want a quick, hearty accompaniment to a pot of beans or a fried egg. Or throw in a couple handfuls of dried cranberries for a sweet and nutritious treat!
I’ll also never forget the gift of hand-ground cornmeal from Laughing Crow Farm. If you ever find yourself on Bainbridge Island, you have to visit. Draft horses, so many varieties of potatoes and onions it will blow your mind, and one hard working farmer with a huge heart.
UPDATE (12/16/2015): Found another cornbread I like even better! Simple, gluten-free, and delicious! Why not give it a try?
1 cup cornmeal
1 cup whole-wheat pastry flour
1/2 tsp. salt
4 tsp. baking powder
1 egg (or flax “egg”)
1 cup milk or water (I sometimes need closer to 1 1/2 cup)
1/4 cup butter or oil
Preheat oven to 425ºF. Sift together dry ingredients in a medium bowl, then beat in egg and mix in the liquid and the butter or oil just until smooth. Pour into greased baking pan and bake 20-25 minutes, until golden and center comes out clean.