Bonus Sunday cooking adventures: Cornbread


I know, I know. Cornbread is not healthy eating. But if I don’t splurge sometime I end up binging. Tonight I got to eat two small corners of cornbread with just a little butter and they were delicious. This recipe came from my old, old (1970s) Fannie Farmer cookbook. The book is so old it is falling apart and I have to hold it together with a big rubber band.  But it’s one of my first cookbooks and precious to me, so I will never update it with a new edition.

Baking is quick to make and it’s hard to mess up. I use 2 tablespoons of butter to make this, but you could also use some other fat (one day, I may try oil, but really, if you’re going to make cornbread, might as well go all the way.) I sent half home with my father, leaving my husband and I with six pieces for the rest of the week. I think that’s reasonable.

I also use whole wheat pastry flour and coarse ground cornmeal. It makes the cornbread more filling and satisfying. You don’t have to eat a lot to feel full. I also use the butter to coat the pan before I bake it.  You can see a photograph of the original recipe below: My adaption follows.




3/4 cup cornmeal
1 cup whole wheat pastry flour
1/3 cup sugar
1 tablespoon no-sodium baking powder
1 cup skim milk
1 egg
2 tablespoons butter

1) Put 2 tablespoons of cold butter into a square baking pan. (I use an 8 by 8 Pyrex dish.) Place pan in 425 degree oven and allow butter to melt during preheating.

2) While waiting. sift together dry ingredients onto wax paper or a paper plate.

3) Beat egg in a medium bowl. Add milk and combine. Then add dry ingredients and mix.  By now butter in oven will be melted. Carefully coat dish with butter by tilting dish until it is mostly covered. Then pour remaining butter from baking dish into mixture. Combine and put entire mixture into coated baking dish. Return to oven and bake for 20 minutes. Cut into pieces and serve hot.

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