Lately I cheat, using boxed Jiffy corn muffin mix (which I really like made with buttermilk), but when I'm feeling just a tad less lazy, this recipe is also really easy. It's from The New England Cookbook by Brooke Dojny. Happy baking!
1 1/4 cups all-purpose flour 3/4 cup yellow cornmeal 2 tbsp sugar 1 tsp baking powder 3/4 tsp salt 1/4 tsp fresh-ground black pepper, optional 1 egg 1 cup whole, lowfat, or skim milk** 1/4 cup melted butter or vegetable oil
1. Preheat the oven to 400 degrees. Grease an 8-or 9-inch square baking pan.
2. Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper, if you are using, in a large bowl until well combined.
3. Whisk the egg with the milk and melted butter or oil in a small bowl. Pour the liquid ingredients into the flour mixture and stir gently but thoroughly just into all of the flour is moistened. Do not overmix.
4. Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes until the bread is pale golden brown on top and tester comes out clean. Cut into squares and serve hot.
**I'm pretty sure I've substitued buttermilk here, too, as I've usually only got that and soy milk in the house
only_more_love
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 tbsp sugar
1 tsp baking powder
3/4 tsp salt
1/4 tsp fresh-ground black pepper, optional
1 egg
1 cup whole, lowfat, or skim milk**
1/4 cup melted butter or vegetable oil
1. Preheat the oven to 400 degrees. Grease an 8-or 9-inch square baking pan.
2. Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper, if you are using, in a large bowl until well combined.
3. Whisk the egg with the milk and melted butter or oil in a small bowl. Pour the liquid ingredients into the flour mixture and stir gently but thoroughly just into all of the flour is moistened. Do not overmix.
4. Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes until the bread is pale golden brown on top and tester comes out clean. Cut into squares and serve hot.
**I'm pretty sure I've substitued buttermilk here, too, as I've usually only got that and soy milk in the house