**I added a much more fun version of these here!**
I admit to turning to cornbread mixes in times of sheer laziness. I add corn kernels to the mix and pretend it’s homemade. Tonight, though, my husband went through the trouble of making us homemade vegetable soup, and I couldn’t offer anything short of homemade cornbread in return. I decided to actually look up a recipe this time rather than following the crappy one on the back of the cornmeal bag. This one is from Martha Stewart’s Baking Handbook, which is a gorgeous book full of delicious sounding recipes that I have yet to make…until now. This cornbread turned out perfectly, it was light and moist and really buttery.
For the cornbread you will need:
- 1/3 cup vegetable shortening, plus more for pan
- 1 Tbs unsalted butter
- 1 cup corn kernels, fresh or frozen
- 1 cup all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup stone-ground yellow corn meal
- 1 cup milk
- 1 large egg, lightly beaten
Preheat the oven to 425 and coat an 8″ square pan with shortening. Melt butter in a medium saute pan over medium-high heat; add corn. Cook, stirring occasionally until the corn is softened and some of the kernels are a light golden brown, about 5 minutes. Remove from heat and set aside to cool slightly. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir in the cornmeal. Using a pastry blender (or a fork) cut in the shortening until the mixture resembles course meal. Add milk, egg and corn, stirring just until combined. Do not overmix. Pour batter into prepared pan and bake about 18-20 minutes, until the top is golden and a toothpick inserted in center of bread comes out clean. Transfer to a wire rack and cool completely.
Check me out on Etsy. Mmm, cornbread.