Saturday, November 30, 2013


My only cornbread experience was in 5th grade, and they were serving corndogs for lunch. I`m sure part of it was cafeteria food, but it was horrible. Anything that said cornbread, I stayed away from.  Until last night. We had our Thanksgiving a day late as it`s not a holiday here, and I tried to make some things that my husband`s family would eat, as well as my own. This was my first attempt at cornbread, and so of course, I asked my MIL for her recipe. I really have no idea where it came from, but I can tell you, that from someone who didn`t think they liked it, it was delicious.

 This is a slightly sweetened version. I know you can make it unsweetened as well. Also, I poured a bit of gravy on mine as it was a bit dry/crumbly - compared to normal bread. Not dry like you had to guzzle a glass of water after each bite :). Apparently it was supposed to be. Hubby used butter and honey. Enjoy with your favorite topping!

What you need:
1 cup of flour
1 cup of fine grain polenta
1/4 cup sugar
1 cup milk (I used skim)
1/4 cup butter (53g)
1/2 tsp salt
4 tsp baking powder (1 sachet of backpulver)
1 egg

First, mix the dry ingredients together and set aside.

Mix the liquid ingredients.

In a heavy pan (iron skillet, etc, something that you can bake it in as well as use on the stove), melt the butter.

Add the dry ingredients to the liquid, and mix well. Add the melted butter. Mix thoroughly and pour back into the pan. Bake in a 220 C oven for 20 minutes, or until golden brown on top.

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