Corn bread

Behold the corn bread:

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This corn bread is another adaptation of a recipe in my old batter splatter cookbook.

Preheat your oven to 450 degrees, and prepare for corn bread, my way.

In a large bowl, mix together:

-1 1/2 cups of cornmeal – you can use yellow, white, or blue cornmeal

-1/2 cup flour

-1 1/2 cups water along with one teaspoon of vinegar

-one tablespoon corn starch

-1 teaspoon sugar

-1 teaspoon salt

-1/2 teaspoon baking soda

-two teaspoons baking powder

Mix all ingredients together – for about a minute or so – until the batter is smooth and any lumps have been broken up.

Transfer batter to a greased pan to bake. I used a cast iron loaf pan. You could use a metal or glass loaf pan – or a round or square cake or brownie pan.

This is freshly-mixed corn bread batter ready to go into the oven:

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Bake for 25-30 minutes or so. The corn bread should be ready when the top is golden brown and crispy-looking.

Some fully-baked corn bread action:

cornbread-2

Somewhat of a disclosure that I’m not really so much into loaves of corn bread – but nearly everyone else seems to like corn bread.

So I make corn bread.

 

 

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