• 1 c. coarse yellow cornmeal, I prefer Hogdson's Mill
  • 1 c. unbleached all-purpose flour
  • 1 tbsp. baking powder
  • 1 c. buttermilk (If you are out of buttermilk, fear not! Simply add 1 tsp. of white vinegar to your whole or 2 % milk)
  • 1 egg
  • ½ c. butter, melted or 1/2 c. canola oil
  • ½ c. granulated sugar, honey or agave nectar
  • 1 small can corn, rinsed and drained well, optional

My family loves this cornbread with chicken pastry and chili.  I love to make this Cornbread with my students when they come to my Cooking Across America through Children’s Literature cooking class! On day one, we learn about author, Laura Ingalls Wilder and her pioneer adventures! We make this Cornbread, Chicken and Dumplings, Pancake Men, Blueberry Syrup and Popcorn Balls!

 

Combine dry ingredients in a large bowl.  In a separate bowl, combine wet ingredients. Add wet to dry and mix well.  Place batter in a greased 9 x 13-inch baking pan. Bake for 25 minutes in a 350-degree oven or until toothpick inserted in center comes out clean and top is slightly golden. Approximately 30-35 minutes for a loaf, but less time for muffins. When in a hurry, bringing cornbread to a party or wrapping it up for a friend, I like to bake these sweet golden muffins in muffin tins.  Remember that using paper muffin cups keeps your muffins moist!

TIP: For a Mexican cornbread, add some minced jalapeno peppers and cheddar cheese!