recipe
Aug
25
2014

Cornbread Truth

For all of you that put sugar in your cornbread: Stop it. Just stop it. That makes it cake. Not cornbread. Sorry it’s just the truth. Salt? ABSOLUTELY – in fact you would be hard pressed to make cornbread too salty for my taste. You know I am Southern and sassy so my very strong feelings about this shouldn’t surprise you. ;)

cornacorns

And now you have it from experts.  Not that I am NOT an expert but I don’t have the street cred David Lebovitz or Robert Moss have. I read this article via David Lebovitz’s facebook post.  He linked to this morning’s Serious Eats article by Robert Moss.  It’s worth a read :) and here’s my recipe:

1/3 cup all purpose flour (I use King Arthur Flour’s GF all purpose blend)
2/3 cup GF yellow cornmeal
1 TBSP baking powder
1/2 teaspoon salt
1 egg
1 cup milk
2 TBSP all vegetable oil
Preheat oven to 425F and place pans in oven. Whisk together flour, baking powder, and salt into bowl. Stir in corn meal. Add egg, milk, and oil. Mix until just smooth but don’t over mix. Brush pans with light coating of oil. Put about 1 TBSP of batter in each acorn mold. Bake in hot oven (425 degrees) 9-12 minutes.
acorn pan
NOTE: You could make this recipe into another shape if you don’t have the acorn pan or similar pan.  A madeline pan is very good for these little cornbread yummies.  Or mini muffin tins and of course regular size muffins as well.

Have a great day.  Eat good things that are good for you.

With warmest regards,

Susan

You can follow any responses to this entry through the RSS 2.0 feed.

My MIL always added sugar, but it was always called Corn Cake. Bread or Cake, we love the stuff! Loving the acorn pan! Nice!

Susan…..What a great recipe and so adorable acorn corn breads…you are back!!!
Ya hoo…
Victoria

Yesh! yesh! Thank you for someone else taking up the non-sweet cornbread mantle. Although, I grew up with (and particularly adore) the slight tang you get when you use buttermilk instead of whole milk. But, those leetle acorns are adorable!