FROM THE KITCHEN OF: NYTimes
TOTAL TIME: 10 minutes to prepare, 30 minutes to bake
MAKES: 9 squares from an 8×8 pan
Growing up in a traditional Filipino household, cornbread was sadly not anywhere on the dinner table. I probably had my first taste of cornbread during college where my boyfriend, now husband, at the time took me to his hometown of Roanoke, Virginia. Since then, I was hooked. I fell hard for this sweet and savory piece of bread. I love eating it fresh out of the oven with a heavy dollop of butter. Oh, it is heavenly. I have made cornbread several times before using the Jiffy box mixture. It’s not bad, but the problem about using Jiffy is after the cornbread is baked, you have about exactly 5 minutes to eat them or else they’re hard as rocks. With this NYTimes recipe, you can eat it hot, warm or the day after microwaved for a few seconds. It’s just as good as it first came out of the oven.
4 tablespoons butter
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
1 1/4 cups milk
1. Combine dry ingredients. In a medium-size bowl, combine the cornmeal, flour, sugar, salt and baking powder.
2. Combine wet ingredients into dry. In a measuring cup or bowl, whisk together the milk and the eggs. Once combined, add the wet ingredients into the dry mixture combining with a few strokes.
3. Bake the cornbread. In a preheated oven at 375°, place the 8×8 pan with the butter into the oven. Once the butter is melted and the pan is hot, pour the batter into the pan. Place back into the oven and bake for 25-30 minutes. Toothpick should be clean, top should be golden brown and edges should pull away from sides. Enjoy hot or warm with butter!
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