Wednesday, October 9, 2013


I'm someone who likes sweet cornbread, and this is very sweet! This is just a simple recipe I make to serve with chili.


1 c soy milk
1 T vinegar
1 t baking powder
1/2 t baking soda
1 c corn meal
1 c flour
1/2 t salt
1/2 c margarine (or oil)
1/4 c brown sugar, for sweet cornbread; 1/2 c for cornbread that's basically cake

Heat oven to 400. Mix milk and vinegar and let stand while you do the rest. 

Mix dry ingredients. 

Melt margarine in a cast iron skillet if you have one, swirl it around to grease the whole pan, then pour into a bowl and add sugar. (If you don't have a skillet, just melt butter and add the sugar, and grease your baking pan separately.) 

Add milk mixture to margarine mixture and stir. Then add dry ingredients, mix, pour into greased skillet or pan, and bake for 20 minutes or half an hour, till the edges brown and pull away from the sides and a toothpick stuck in the center comes out clean.

Remembrance of a Garden, Paul Klee, 1914

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