July 14, 2011

Northern Style Cornbread

I never knew there was such a debate between the North and South over cornbread! Not until, that is, I had some at a friend's house in North Carolina. I'm sorry, but that's just not how cornbread's supposed to taste-it's way too salty! It's like your sweet tea being waaayyyyy too sweet! Sorry to all my North Carolina friends, I love y'all, but I'll be making it the Yankee way. I do have to say though, that when it comes to hospitality, you've got us beat!

1 cup flour
1 cup yellow cornmeal
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/3 cup canola oil
1 can creamed corn (optional-we like the added moistness)

Preheat the oven to 400 degrees. In a large bowl, combine 1 cup flour with 1 cup cornmeal. Add the sugar, baking powder and salt. Mix well. Now add the egg, milk and oil; combine well. Gently fold in the creamed corn. Pour into a greased 9 inch cake pan or use 16 paper lined muffin cups and bake for about 25-30 minutes for the cake pan, 20 for muffins. Alternatively, you can bake this in a preheated cast iron skillet. Just pour about 1 tablespoon canola oil into an 8 or 10 inch cast iron skillet; pop in the oven to heat the oil for just a couple of minutes. (Oil heats very quickly and will start to smoke). Remove from oven and immediately pour batter into pan. Doing it this way will give it a wonderful, crisp crust. Bake about 25-30 minutes, until golden brown on top.

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