Monday, January 23, 2012

Uptown Down Home Cornbread

"Never say die." That's my motto. After abject failure, I have perfected my recipe for cornbread. 

This is the taste from childhood I wanted to recreate. Of course, the quality of the corn meal from Boggy Creek Farm is far superior to anything you'll find at the supermarket. It makes this cornbread a special treat. My Daddy, like many Southerners, used bacon drippings for the pan only. I prefer butter. If you are cutting back or eschew animal fat, vegetable oils also work. But smell, flavor, texture and sheer heavenly indulgence, close enough.


4 tablespoons butter, olive oil, coconut oil or bacon drippings
2 cups organic cornmeal
1/2 cup all-purpose organic flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey or sugar
2 eggs
1 to 1-1/4 cups whole milk (or buttermilk)


1. Preheat oven to 375 degrees.

2. Melt fat and use one tablespoon to grease an 8x8 inch pan or 10-inch iron skillet. Heat it in the oven while you are mixing the other ingredients.

3. Mix all dry ingredients in a bowl.

4. Whisk together the honey, milk and eggs. Pour and mix with the dry ingredients followed by the remaining fat, being careful not to over-work the batter. Lumps are okay.

5. Remove hot pan from the oven. Pour batter into it. Return to oven and bake for 25 - 30 minutes, until the top is tan, springs back when you touch it and the sides pull away from the pan. A toothpick inserted into center will come out clean.

Serve hot or warm. Makes 8 servings.

~Adapted from Mark Bittman's Recipe of the Day, New York Times' Diner's Journal and from the recipe that Carol Ann Sayle provides on the package of freshly ground, organic corn meal available at Boggy Creek Farm. This will be available at Wednesday's market, so get there early and try it now. It may not be available long.

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