In my recipe collection, there are several variations on cornbread. Cornbread can include jalapeño peppers, spices, or various fruits. It can be baked as a cake, a loaf, or muffins. As a child, I enjoyed eating cornbread drenched in maple syrup at breakfast or topped with generous chunks of cheddar cheese for lunch. Personally, I love cornbread when the recipe includes brown sugar and buttermilk.
Preheat the oven to 400 degrees.
6 tablespoons of butter, melted
½ cup of brown sugar
1 large egg
1 cup of buttermilk
1 cup of dried sweetened cranberries
1 cup of yellow cornmeal
1 cup of all-purpose flour
1 tablespoon of baking powder
½ teaspoon of salt
In a mixing bowl, beat the melted butter together with the brown sugar and egg. Stir in the buttermilk and cranberries.
In another mixing bowl, stir together the cornmeal, flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir just until moistened. Spoon batter into a well greased eight-inch deep-dish pie plate.
Bake for 25 minutes. Cut the bread into wedges and serve it warm.
Just a thought…
While the cornbread bakes, steep a large pot of tea and hand around several cookbooks and magazines to your guests. Have everyone search for a cornbread variation that might be fun to bake another day. You might find a recipe containing kernels of corn and chili powder or a fruity cornbread cobbler. This type of recipe-hunt helps develop a passion for comparing recipes and often leads to experimentation in the kitchen.
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