This recipe makes a rich, slightly sweet corn bread that can be eaten fresh or toasted after the first day. Best that I have found. I always think of the exciting cornbread-making scenes from The Fields of Home by Ralph Moody when I make it.
Ingredients:
- 1 c unbleached all-purpose flour
- 1 c yellow cornmeal
- 1 T baking powder
- 1/2 t salt
- 4 T powdered buttermilk
- 1/2 c milk, whole, skim or 2%, your choice
- 1/2 c warm water
- 1/4 c maple syrup
- 1/4 c (4 T) melted butter
- egg replacer, equivalent to 2 eggs
- 1/8 t nutmeg (optional)
Directions:
- Preheat your oven to 400°F. Lightly grease or oil an 8″ x 8″ square or 9″ round baking pan.
- In a medium-sized mixing bowl, sift together the dry ingredients.
- In a small bowl, or in a large measuring cup, whisk together the milk, water, maple syrup, and melted butter.
- Add the liquid mixture to the dry ingredients and stir just until moistened.
- Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it’s lightly browned and a cake tester inserted into the center comes out clean.
Modified from this recipe from King Arthur Flour website.
