Tuesday, November 2

November Baking....Favorite Cornbread

I tend to gravitate towards themes in our kindergarten "lessons". Since our circletime revolves around the themes of autumn wind, grinding corn, and millers...baking cornbread seemed the natural thing to follow. Some of the fall harvest festivals around our area include old-fashioned, steam-driven corn mill demonstrations. What a thrill to take home cornmeal that was ground before your very own eyes and then turn it into bread!

This is our family's go-to recipe - its adapted from Jeanne Lemlin's book, Vegetarian Pleasures:


1 1/2 cups cornmeal
3/4 cups flour (we use white whole wheat)
4 tsp. baking powder
1/2 tsp. salt

1/4 cup honey
3 Tbs. melted butter
1 1/4 cups milk
1 egg

-Preheat oven to 400 degrees (375 if using a glass pan)
-Grease an 8" or 9" iron skillet or an 8x8 baking pan
-In a mixing bowl, whisk together the dry ingredients
-In a smaller bowl, thoroughly mix together the wet ingredients
-Add wet ingredients to dry ones and stir just until blended
-Pour batter into prepared pan and bake for 25 minutes or until a knife inserted into the center comes out clean.
-Serve immediately (6-8 servings)

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