Jarrod Lombardo (jaberwockynmt) wrote,
Jarrod Lombardo
jaberwockynmt

Cornbread

You will need:
3.75c milk
3T vinegar
14" diameter (inside) cast iron pan (this is important, the texture will be WRONG if you use glass or thin metal)
4T butter (0.5 1/4lb sticks)
6 eggs
28T butter (3.5 1.4lb sticks)
5.25c cornmeal
1.5c flour (should work with ~any kind, but I use white wheat flour)
3t salt
4T sugar
4.5t baking powder
Square-round toothpicks (surprisingly hard to find, but your baking will come out much better with them; they've got round tips for poking, but square edges for catching batter)

Directions:
  1. Warm milk in microwave a little (I just do 60s on high in the 1/2gal measuring cup I measure it in)
  2. Add vinegar to the milk. Let it sit at least 5 minutes while you do other stuff.
  3. Put 4T butter in pan. Preheat oven to 375F. While preheating put pan in oven until butter is melted. Then take pan out of oven.
  4. Melt 3.5sticks butter at least 70% in a 2c liquid measuring cup in the microwave (2min on high should work).
  5. Mix dry ingredients in large bowl or kitchenaid.
  6. Break eggs into soured milk and mix it up well.
  7. Mix melted butter into dry ingredients, then mix milk-eggs into dry ingredients.
  8. Pour batter into pan, and move it around so it's sort of smooth on top. Bake 45min. Check with a toothpick. Bake longer if it doesn't come away dry.
Tags: recipe
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