Wednesday, December 9, 2009

Spicy Corn Bread

Winter is the time for baking, and quick breads are one of the easiest things to bake. In the recipe (in this book), Mark Bittman says corn bread is one of the most important recipes he knows; kind of like the "Chopsticks" of cooking, in that everyone should know it, but it tastes better. Here's the recipe as I made it.


click for a close-up of the deliciousness

Corn Bread

1 1/4 c buttermilk, milk, or yogurt
2 Tbsp olive oil (he says you can also use bacon drippings, might try that next time!)
1 1/2 c medium-grind cornmeal
1/2 c AP flour (I used whole wheat)
1 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar, plus more if you like it sweet
1 egg

Optional ingredients: I added chopped scallions and parsley, mostly for color, some grated cheddar cheese, 2 tsp of cumin and a little chili powder. I also sprinkled some sugar on top before sticking it in the oven. Do whatever you want!

Preheat oven to 375. Place olive oil in a medium ovenproof skillet or an 8-inch square baking pan over medium heat until nice and hot, about a minute, then kill the heat.
Combine the dry ingredients. Mix the egg into your liquid, and stir the liquid mixture into the dry. Combine until wet, adding more milk if needed. Pour this into your preheated oil pan/skillet, then put it in the oven for 30 minuted, or until the top is lightly browned and the sides pull away from the pan.

I was a little worried cause it didn't rise much, but it smelled so good baking, and tasted even better fresh out of the oven. This is really the kind of recipe you can memorize and prepare in less than ten minutes. I just eat  it warmed up with some butter, but it might be good with some kind of soup. I might just have to make one...

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