Friday, October 29, 2010

He's Slippin' 'Em Bread... Dig?

Fall is back in full swing this morning, New England. Halloween is this coming weekend and then, right around the corner, is Thanksgiving. In Alex's family, Thanksgiving is the most important holiday. His mom is the best cook and always balances the menu with traditional favorites and a few new fall dishes. Though my Thanksgiving favorite is mashed potatoes, Alex's is cornbread.

A few years ago, Alex's mom sent me her recipe. I follow the instructions to a T, and it always comes out perfect.

Cornbread
  • 1 cup all purpose flour
  • 1 cup yellow corn meal
  • 3 Tbsps sugar
  • 2 tsps baking powder
  • 3/4 tsp salt
  • 1 1/8 cups milk
  • 2 eggs
  • 4 Tbsp melted butter
Directions

Preheat oven to 425 degrees. Grease a round or square 8" pan with shortening or butter. Whisk together flour, corn meal, sugar, baking powder, and salt in a large mixing bowl. With your whisk create a well in the center of the dry ingredients.


In a separate bowl or liquid measuring cup, combine milk and eggs stirring until well blended.


Pour liquid mixture into dry mixture all at once.


Stir quickly to combine. Stir in melted butter. Stir until just smoothly combined, being careful not to over stir. Pour batter into greased pan.


Bake about 25 minutes.


Cool, slice, and serve!

3 comments:

  1. Good for you for actually making it from scratch. I always wimp out and use a box and add corn kernels for texture and sweetness. PS - We should have each other over for dinner sometime... your recent recipes looks so good!

    ReplyDelete
  2. We definitely should! Maybe a like a Sunday dinner? We'd love to have you guys for a meal! We are free pretty much every Sunday except the last 2 Sundays in November. Let me know when you guys are free and we'll plan something!

    ReplyDelete
  3. Did you ever land that recipe from Art & Soul?

    ReplyDelete