11-14 L.A. Cornbread

This is by no means the real Southern cornbread. I include this recipe because its quick and easy and comes with memories. I think it was my grandma's recipe. We only ate it on soup nights. My mom would bake it in a square pan and cut it into nine pieces. We would be allowed one piece and could eat it with butter and honey. I remember some serious passion going into the argument over who's turn it was to get the center piece. It took a few years before my mother decided to start cutting it differently but then no one could eat the middle, crustless piece because there wasn't one and it just wasn't the same.

Sift together in medium bowl: (figuratively, you don't really have to sift it)
1 c flour
1/4 c sugar
4 t baking powder
3/4 t salt
1 c yellow cornmeal (the same you use under your pizza)
Set aside
In small bowl, cream together:
2 eggs
1 c milk
1/4 c unsalted butter, softened.
When smooth, mix with dry ingredients-barely-gently.
Pour into 9x9 pan and bake at 425 degrees until golden.
I think it tastes best with chili and other hearty soups.

Comments

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