|sop it up cornbread|
Cornbread is always a delicious accompaniment to any meal. Sop up your soups, stews or black beans with this. It is always bright and cheery, ready to be smothered in butter and honey.. and if you are my kids, it is always eaten in it's entirety. This is the recipe from The Joy of Cooking. I usually make another recipe but the night I made this I was out of a few ingredients. So....I improvised. With no hot cast iron pan in the oven, I threw in one of my cookie sheets and let it heat up a good ten minutes. I just threw the whole batter onto the pan and I came out with what you see above. A great rustic cornbread with a wonderful golden brown crust. This is a drier cornbread, and not very sweet but ready to start sopping!
|big sop cornbread|
Big Sop Cornbread
Oven to 425 degrees. Place stainless baking pan/cookie sheet into the oven while preparing ingredients.
1 and 1/4 cup yellow cornmeal, stone ground. We love Bob's Red Mill
3/4 cup all purpose flour
2 and 1/2 teaspoons baking powder
1-4 TBS sugar (I used 2)
3/4 teaspoon salt
Add the following to the dry ingredients:
2 large eggs beaten
3 TBS melted butter or bacon drippings
1 cup milk
Stir ingredients and quickly combine. Take hot pan out of oven, Quickly grease with a TBS of sunflower oil or butter. Pour batter directly onto hot pan. Place in oven and cook about 15-18 minutes or until the edges are nice and brown on the cornbread. Take long knife or metal spatula and scrape under cornbread and transfer to a cutting board or other serving plate. Serve with butter and honey.
And now for the FAVOR! I recently submitted my recipe - My Three Chile Chocolate Cake with Habanero Caramel to the Marx Foods Chile Recipe Contest.... now my recipe is in the running to win!!! Send me some love and vote for my cake! Click the chile below!
xoxoxo foodie love and cornbread kisses - megan