February 01, 2009

Classic Northern Cornbread




Ingredients:
1 cup buttermilk
1 cup flour
2/3 cup sugar
1/2 cup polenta
1/2 cup yellow cornmeal
1/3 cup canola oil
2 teaspoons baking powder
1/2 teaspoon salt
1 egg

Directions:
Preheat oven to 350. Spray with baking spray or grease an 8x8 inch baking dish. In a large bowl, whisk together flour, cornmeal, polenta, sugar, salt and baking powder. Stir in egg, buttermilk and canola oil until well combined. Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center of the pan comes out clean or with just a few dry crumbs. Cool on a wire rack.

My thoughts:
In the North, sweet cornbread reigns supreme while in the South, a more savory cornbread prevails. For this cornbread on impluse, I stirred in some polenta (coarse cornmeal) for some texture interest and I really enjoyed how it turned out.

4 comments:

  1. Thanks for sharing this easy cornbread recipe -- its such a wonderful comfort food!

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  2. Thank you for the cornbread recipe I hate to use a mix, it looks great can't wait to try.

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  3. That's interesting. We've got a lot of Southern folks who love Jiffy (which is already sweet) with more sugar in it. :) We prefer the sweet too! These are the times we know we need to pull out the cast iron.

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  4. mmmmmm I absolutely love cornbread! I'll be sure to try this out!

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