Cornbread

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Make it right, you’re a star. Make it wrong, the whole meal is ruined. So much rides on this seemingly basic bread. There’s just something about cornbread that just makes or breaks a meal. And it’s amazing how many variations there are. I’m not talking about adding this or that, onions, cheese, or jalapenos; just different formulas for plain cornbread. Then I solved the puzzle. I figured out a perfect recipe for cornbread just this year. And when you have great cornbread, your meal is skyrocketed to another taste dimension. Now, my wife won’t attempt to make it because “it doesn’t compare” to mine. Nice compliment, but I think it is part of her continual plan to stay out of the kitchen as much as possible. I’m on to you love! With great cornbread, you can serve Army slop and guests will rave about you all year long. In fact, when serving cornbread, the cornbread is really the main dish and what ever else is served becomes the compliment. I’ll stop rambling and let you give it a taste test. This cornbread goes great with any beans and really well with the Thai Curry Orange Lentil soup I recently made.

First, preheat your oven to 400 degrees.

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Add two sticks (or 1 cup) of vegan margarine to a 9″ x 13″ baking dish. Throw the dish in the oven while it is preheating to melt the margarine.

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The dry ingredients:

2 cups cornmeal
1 cup all purpose flour
1 tablespoon + 1 teaspoon baking powder
4 tablespoons turbinado or raw sugar
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Add dry ingredients to a large mixing bowl.

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Check on your margarine. Once melted, take out of the oven and pour over the dry ingredients.

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Also add 2 cups of soy milk.

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Mix it all together with whisk.

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Pour your mix into your baking dish.

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Scrape all the glory out. Like momma said: “It’s not good to waste.”

Bake in the oven for 25 minutes. Now you have to wait. Always the hardest part.

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It’s always fun to have the children do some chores while you wait. In our family, the boys must work for food. No freebies around here. Especially when they eat like grown men! My boys can demolish some food. I have no idea how their stomachs fit it all. Then, after 3 servings, they ask for dessert. Yeah right, you’re lucky you don’t get a check.

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DING!!! The best sound ever. Take out your cornbread.

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Let it cool for about 5 minutes. Then serve it up.

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Add another pat of margarine ’cause there wasn’t quite enough in the recipe and get to smackin’!!!

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And if your mouth winds up looking like his…don’t worry, I understand. 🙂

Cornbread

Cook Time: 25 minutes

Ingredients

  • two sticks (or 1 cup) of vegan margarine
  • 2 cups cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 4 tablespoons turbinado or raw sugar
  • 2 cups of soy milk

Instructions

  1. First, preheat your oven to 400 degrees.
  2. Add two sticks (or 1 cup) of vegan margarine to a 9? x 13? baking dish. Throw the dish in the oven while it is preheating to melt the margarine.
  3. Add dry ingredients to a large mixing bowl.
  4. Check on your margarine. Once melted, take out of the oven and pour over the dry ingredients.
  5. Also add 2 cups of soy milk.
  6. Mix it all together with whisk.
  7. Pour your mix into your baking dish.
  8. Bake in the oven for 25 minutes.
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