Cooking My Way Through Vegetarian Classics: 300 Essential Recipes for Every Course and Every Meal by Jeanne Lemlin.
Follow me on my journey through the delicious recipes of this great book!
Wednesday, January 6, 2010
There are several types of cornbread……..sweet, savory, fluffy, heavy. I enjoy almost every kind! Last night I made CLASSIC CORN BREAD to accompany baked potatoes topped with broccoli and cheese and green beans.
This cakelike quick bread is made by combining cornmeal, flour, baking powder, sugar, and salt in a large bowl. Melted butter, milk, and one egg are whisked together, and then mixed into the dry ingredients. Once moistened, the batter is poured into a pan and baked until golden brown, about 25 minutes.
This bread turned out very well. It had a good consistency, dense but not very dry. It was too sweet for my taste, I will cut back on the sugar the next time I make this recipe.
Shannon Boston, Personal Trainer