Cornbread for Cornbread Lovers and Haters


Recipe | June 19, 2017 | By


Cornbread for Cornbread Lovers and Haters
Not sure where or how this cornbread recipe came into my hands, but it is the one that please people who love cornbread and people like me who typically dislike it. Use up heavy cream after the holidays with this recipe if you like.
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Prep Time
15 min
Cook Time
27 min
Prep Time
15 min
Cook Time
27 min
  1. 1 cup sugar or sucanat
  2. 3 eggs, beaten
  3. 2 1/3 cups all-purpose flour
  4. 1 cup cornmeal
  5. 4 1/2 teaspoons all-purpose baking powder
  6. 1 teaspoon salt
  7. 1/2 cup (1 stick) unsalted butter
  8. 1 cup milk or 1/2 cup heavy whipping cream and 1/2 cup water
  1. In a large mixing bowl, cream butter and sugar.
  2. In a separate, large measuring cup, add milk and combine with eggs.
  3. In another medium mixing bowl, combine flour, cornmeal, baking powder, and salt.
  4. Add 1/3 of the milk mixture into the butter mixture and stir.
  5. Add 1/3 of the flour mixture into the combined milk and butter mixture and stir.
  6. Repeat in the same order with remaining mixtures until fully incorporated.
  7. Pour into a greased 13-inch x 2 inch baking pan.
  8. Bake at 400 degrees Fahrenheit for 22- 27 minutes or until a toothpick inserted near the center comes out clean.
  9. Cut into squares.
  10. Serve warm.
  1. This cornbread also works well if poured into non-stick muffin tins and baked in the oven at the same temperature. Fill tins only two-thirds full with batter for best results.
  2. The cooking time will decrease, so look for a slight bit of caramelization or a golden brown hue change and test with a toothpick for doneness after 10 to 15 minutes depending on muffin tin size.
Adapted from Unknown origin (modifications for use of sucanat and cream)
Adapted from Unknown origin (modifications for use of sucanat and cream)
My Saucy Life


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Recipe | May 6, 2017 | By

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We rejected the words of this harbinger of doom, our very own Cassandra. We were convinced that our son had inherited our palates. And maybe we took too much pride, too much delight, in the way he ate all of the food we cooked for him.

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This year, students of mine fell ill in droves, and so did I. A student came to me to ask if I could help her, because she was experiencing chills and rising heat. She had heard of a time when I brewed a pot of tea full of spices, including garlic, ginger, and cinnamon to help a Product Identification class overcome a wave of sickness. In Healing Spices, Bharat Aggarwal, PhD, writes about the thousands of studies done by the National Institutes of Health. According to Aggarwal, a small study in England and Russia found a correlation between garlic and cold prevention. Ginger may help to manage the nausea of flu.

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Food Politics | August 20, 2016 | By

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