RECETAS Y COCINA

Ingredients

• Serves 12 - 15.
• 1 1/4 cup (235g) stone-ground cornmeal
• 3/4 cup (135g) all-purpose wheat flour
• 1/2 tsp. salt
• 2 tbs. sugar
• 2 tsp. baking powder
• 1 egg
• 1 cup milk
• 3 tbs. melted butter or bacon drippings

Preparation

Preheat oven to 425F (220C).

Toss all the dry ingredients together in a large bowl with a fork, mixing thoroughly.

Beat the egg with the milk and butter or bacon drippings (the grease left over from making bacon).

Combine all the ingredients quickly, without beating the batter too much. (It may still be a little lumpy.) Pour the batter into a 9-inch (22.5cm) square greased baking pan and bake 22-25 minutes.

Good advice for making good cornbread is to grease the pan very thoroughly, preferably with bacon fat (or by lining the bottom of the pan with strips of bacon), and put it in the oven while preheating, until the pan is sizzling hot. Then pour the batter directly into the hot pan, which will give your cornbread a crispy crust on the outside.

Serve hot and steaming with honey and butter.

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