Cornbread

simple pleasures

I absolutely loved the cornbread my mom made growing up.  It came from an old-school Betty Crocker cookbook.   The book with its red and white gingham hardcover still sits in my mom's cupboard with its torn pages, tinted yellow from age, filled with recipes for cakes, cookies, and old- timey casseroles.  I still like to look through it to this day.

In this recipe, I use butter, oil, and milk for flavor, moisture, and binding-no weird or hard-to-find ingredients here (unless you can’t find vegan butter). If you use a deep 8x8 inch pan, the result is sky-high cornbread, but feel free to use a 9x13 for more of a normal size result.

This recipe is classic and simple and not too sweet.  I hope you try it and love it. 

Ingredients:

  • 240g (2 C ) all-purpose flour

  • 2 T +2 tsp. baking powder

  • 2 tsp. kosher or sea salt (I use Diamond Crystal salt, but if you use Morton or table salt, use half the amount)

  • 240 g (2 C ) cornmeal

  • 100g (1/2 C) sugar (vegan)

  • 2 C plant milk ( room temp)

  • 113 g plant butter ( melted, unsalted)

  • 1/2 C plus 1 tsp. neutral oil ( I like grapeseed or avocado- coconut oil is good too, but changes the flavor slightly)


 You will need:

  • 8 x 8-inch metal pan ( can use a 9 x 13-inch pan or a 10 inch cast iron pan)

  • Large bowl

  • Small saucepan or bowl

  • Sifter

  • Liquid measure

  • Whisk

  • Spatula or spoon


 NOTES:

  • An 8 x 8-inch metal pan is called out, but you can use a 9 x 13-inch pan or 10-inch cast-iron pan for cornbread that is not as high.

  • If you use a different pan size, your cornbread may take less time to bake.

  • If you use salted butter, reduce the salt to 1 1/2 tsp. ( but please note, this is a guestimate as all butter is not salted with the same amount)

  • My preference is to use Flora or Miyoko unsalted butter.

  • Speaking of salt, I use Diamond Crystal Kosher salt (always), which is less salty than table salt or Morton kosher salt. If you don’t use Diamond Crystal, you may need to reduce the salt amount in your recipe.


Directions:

Preheat oven to 425°

  1. Melt butter in a small saucepan or microwave, pour into a small bowl to cool a bit- set aside.

  2.  In a large bowl, sift together flour and baking powder.  Mix in sugar, salt, and cornmeal.  * If you are working with fine sugar or salt, go ahead and sift in with the flour and baking powder*  

  3. Add milk, 1/2 cup of the oil, and butter to the flour mixture- mix with a spatula until well combined (don’t over mix, though).  

  4. Add the remaining oil  (1 tsp.) to the bottom of the pan, then place it in the oven for a couple of minutes.   After the oil is warm and spreads easily around the baking dish, pour in cornbread mixture and place in the oven on the middle rack.

  5. Bake for 30-35 minutes or until a toothpick or fork comes out clean, and there is no jiggle (you can also press on the top to check for firmness). ** You may have to bake less for a larger pan- start checking at 20 minutes**

  6.  Let cool for at least 10 minutes.  

So good with braised cabbage, sweet potatoes, and of course, chili.