It’s been a long while since I posted a recipe. I know I keep meaning to do so. After manipulating a cornbread recipe from online, I was able to eat something delicious. Give it a try if you’re hungry for old fashion American cuisine. Let me know how yours comes out. I’ll probably be tweaking it between now and the cookbook collection.
Yield: 1 cake
Prep Time: 15 minutes
Cook Time: 20 minutes
- 2 c cornmeal
- 5/4 c almond milk
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cream of tartar
- 6 Tbsp canola oil
- 1 Tbsp sugar
- spray oil
- large bowl
- measuring cups and spoons
- whisk or mixer
- 8″/9″ cake pan, cast iron skillet, or muffin tins
- large spoon
- Preheat oven to 4000 F.
- If using cast iron skillet, spray with oil and heat in oven.
- Whisk together all ingredients. Try to overbeat. Cornmeal needs extra time to absorb the liquid in the batter.
- Prep the pan by spraying with oil.
- If using cast iron, remove from oven and respray with oil. Be careful; the pan will be hot.
- If using muffin tins, either spray with oil or use cupcake liners.
- Pour the batter evenly in the pan. Give it a few minutes rest on the counter before placing in the oven.
- The pan or cast iron needs 20 minutes at 4000
- The muffins need 15?? minutes at 4000
- Pull the bread/muffins out of the oven and set on the counter to cool. Let stand 20 minutes before removal.
- Almond milk is not necessary here. Use any milk you so desire. If using buttermilk instead of milk, refrain from using cream of tartar.
- If you rush the cooling process of the cornbread, you’ll end up with a lot of crumbs. Still delicious, but not quite bread/muffins. I struggle to wait too.
© Hartliebe 2019