Cornbread

By John, 10 November, 2013
Region
Colonial
Description

Fresh CornbreadThis classic favorite becomes extra-special when made with local stone-ground cornmeal. I got the recipe from Suzanne Cary Gruver's Cape cod Cook Book.

There are different kinds of cornbread. Many restaurants today make something that to my mind is too like a corn muffin; it's too sweet, soft and spongy, and hasn't much fresh corn flavor at all.

This recipe makes a cornbread to savor with a meal. It has substance and enough flavor to complement many dishes, especially those we make in the autumn and winter months.

There are still mills around New England where you can get fresh-milled cornmeal. I made this one with meal from Dexter's Grist Mill in Sandwich, MA.

Yield
12 Servings
Preparation time
45 minutes
Ingredients
1 c Cornmeal (fresh stone-ground)
1 c white flour
1 T Baking Powder
2 T Sugar
3⁄4 t Salt
1 Eggs
1 c Milk
4 T Butter (Unsalted) (melted)
Instructions
  1. Preheat oven to 400.
  2. Combine all dry ingredients.
  3. Combine the wet ingredients.
  4. Butter an 8-inch square pan.
  5. Gently mix the wet ingredients into the dry, stirring no more than needed.
  6. Put the batter into the pan and bake for 20-25 minutes.
Notes
This works best if all ingredients are at room temperature.
Source
Cape Cod Cook Book