My family loves cornbread! It
is easy to make and so good. Cornbread made in the Northwest is a little sweeter
and lighter than the traditional southern cornbread. I doubled the recipe in the
photo below.
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Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Quick Breads.
Check out all of Linda's great
Bread Recipes for your bread making.
Northwest Cornbread
Recipe Type:
Quick Bread,
Bread
Yields: serves many
Prep time: 15 min
Cook time: 25 min
Ingredients:
1 cup white or yellow cornmeal
1 cup all-purpose
flour
4 teaspoons granulated sugar
2 teaspoons
baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large
eggs
2 tablespoons
olive oil
2/3 cup buttermilk*
2/3 cup milk
* Learn how to make a
Buttermilk Substitution.
Preparation:
Preheat oven to 425 degrees F. Place oven rack on the middle rack of your oven.
Butter a 9-inch square baking pan.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder,
baking soda, and salt. Push the dry ingredients up the sides of the bowl to make
a well in the center. Crack the eggs into the well and stir lightly with a
wooden spoon; then add the olive, oil, buttermilk, and milk. Stir all the
ingredients until they are just combined. Do not overbeat!
Pour cornbread batter into the prepared baking
pan. Bake approximately 25 minutes until the top of the cornbread is golden
brown and lightly cracked and the edges have pulled away from the sides of the
baking pan. Remove from oven and transfer to a wire rack for cooling. Let cool 5
to 10 minutes before cutting and serving. Cut into squares and serve warm with
butter and honey.
NOTE: Cooked cornbread
can be wrapped in aluminum foil and stored, on the counter, for one (1) day. To reheat,
place in a preheated 350 degrees F. oven for 10 to 15 minutes.
Makes 6 to 8 cornbread squares.
