Wednesday, January 4, 2012
Everybody loves this cornbread. After about 10 years of trying various recipes, I found one that was good enough to stick with. It's a moist, sweet cornbread like my grandmother used to bake. When we gave up eggs, I developed this eggless version of Fanny Farmer's "Rich Corn Cake." It's great served with chili, or with black-eyed peas on New Year's Day.
1 cup yellow cornmal
1 cup unbleached flour
1/4 cup sugar
1 Tbsp. egg replacer
1 tsp. baking soda
2 tsp. cream of tartar
3/4 tsp. salt
1 cup sour cream (milk can be substituted)
2/3 cup milk
4 Tbsp. butter, melted
Preheat oven to 400 deg. F. Butter a 9”x9” pan.
In a medium bowl, combine the dry ingredients, and mix thoroughly with a wire whisk.
In another bowl, mix the melted butter into the sour cream. Blend in the milk. Pour the sour cream mixture into the bowl of dry ingredients, mixing quickly. Spread into the buttered pan.
Bake until browned on top, about 30-40 minutes.
Serves 6 - 8
Note: to make cornbread crumbs for stuffing, bake in a 10” x 15” jelly roll pan for 15-20 minutes, or until browned on top. It yields about 8 cups of crumbs.
Adapted from Fanny Farmer's Rich Corn Cake recipe.