Every now and then I publish a recipe here without much fanfare. This one is a standard: Cornbread. I’ve adapted the recipe from The Joy of Cooking (Northern Cornbread). A few prompts and the recipe are below.
I just want someone to cook for me
You look absolutely edible tonight
Recipe: Laguna Writers Cornbread
1-1/4 cups cornmeal
3/4 cup all purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1-1/3 cups buttermilk
2 Tbsp oil, butter or leaf lard
Preheat the oven to 425 degrees F.
Grease a 10 inch cast iron skillet, a 9 inch round cake pan, or a standard 12 cupcake pan.
In a large bowl whisk together the dry ingredients.
In a separate bowl beat the eggs and then whisk in the buttermilk.
Add the wet ingredients to the dry ingredients and stir until just blended.
Fold in the oil (or use melted butter) OR melt the leaf lard in the skillet in the oven and tip the pan to coat it evenly once the lard is melted.
Scrape the batter into the pan and tilt to spread evenly (or fill the cupcake pan 2/3 full).
Bake until a toothpick inserted in the center comes out clean, 10 to 12 minutes in a muffin pan, 20 to 25 minutes in a square pan. Serve hot.
Note: you can also add a half cup of grated cheddar cheese and 1/3 cup sautéed bell peppers. I did this in the muffins pictured above.
Makes 12 servings