August 8, 2011

Talk about hard to beat! Some of the best recipes in life are those that need no fixing, no glorifying and no mind. We often search until the end of time for that recipe that we cannot live without. It could be the simplest salad. An easy appetizer. The dessert that takes only 10 minutes, but eats like it took all day. You know what I'm talking about! Now, I want you to go back in time when you knew the difference between right and wrong. Between good and evil. Between high and low. This recipe takes these qualities as a child, and puts it all together in one dish. I call it: Not Your Mama's Cornbread. This is that recipe you wish you had 50 years ago, when you now realize your life is halfway done. I'm not talking about Spaghetti and Meatballs. I'm not talking about Chocolate Creme Brulee. I'm talking Cornbread. Plain. Simple. Cornbread.

Not Your Mama's Cornbread

6 tablespoons of Unsalted Butter
2 tablespoons of Vegetable Oil
1 cup of Sugar
2 Eggs
1 cup of Yellow Cornmeal
1 1/2 cups of AP Flour
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1 1/2 cups of Milk


Melt Butter with Vegetable Oil in the microwave for 1 minute. Blend in 1 cup of Sugar. (Now, brew a pot of coffee and start relaxing.) Add 2 Eggs to the Sugar mixture and blend together thoroughly. Stir in the Yellow Cornmeal. Set aside. In another bowl, combine the Flour, Baking Powder and Salt. Now, alternating with the Milk, stir in the flour mixture until all is combined and end with the Milk.(This will explain the cake-like batter that you are looking for. Pour mixture into a greased 8-inch square pan and in a 375 oven for 35-40 minutes. Remove from the oven and let cool 10 minutes better serving. Enjoy with Butter or your favorite Jelly, Jam or Preserve.