The key to good quickbreads is not overmixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds. Too much mixing can cause the final product to be dry, tough or misshapen.
This basic recipe is perfect with soup or chili and makes a great breakfast. It can be modified by adding corn (fresh, canned or creamed), sour cream, buttermilk, bacon -- even dried blueberries!
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup all-purpose flour, sifted
- 1 cup yellow cornmeal
- 1 Tbsp baking powder
- ½ tsp salt
- 2 eggs, beaten
- 1 cup half and half
- ¼ cup melted butter or shortening
- ¼ cup honey
- ¼ cup sugar
Preparation:
- Preheat oven to 400° F.
- Sift together the flour, cornmeal, baking powder and salt.
- Combine the half and half, eggs, fat, honey and sugar.
- Thoroughly grease and flour a 9" × 9" baking pan (or use a nonstick baking pan or a flexible silicone pan).
- Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy -- leave it that way! It's extremely important not to overmix the batter.
- Once the liquid and dry ingredients have been combined, pan and bake the cornbread immediately.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away. - Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.
