CORNBREAD

Cornbread image

This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes. Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a little flour for lightness). Other than that, feel free to experiment with bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped chilies or herbs, grated cheese, mashed or puréed beans or fresh, canned or frozen corn. The options are practically endless.

Provided by Mark Bittman

Time 45m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 to 1/2 cup sugar
2 eggs
1 1/4 cups milk, more if needed

Steps:

Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 241 milligrams, Sugar 12 grams, TransFat 0 grams