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Saturday, November 24, 2007

Mark Miller's Cornbread

Seasonal Recipe of the Week
Cornbread, it’s a classic and one of my favorite things to eat with a stew or nice homemade soup. So we were making food in the kitchen the other day (what a surprise), and Mark, my champion baker, reminded me of the cornbread recipe in Mark Miller’s southwestern classic Coyote Cafe Cookbook. It's super creamy and quite easy, so here it is...

Ingredients
3/4 cup melted butter
2 cups fine yellow corn meal
1/2 teaspoon salt
1/2 cup boiling water
1 1/2 cups milk
2 eggs
1 teaspoon baking powder

Procedure
Preheat oven to 425. Grease an 8-inch square pan. Blend butter, cornmeal, and salt in a food processor for a few seconds. Pour in boiling water and blend again for a few seconds till a smooth batter is formed. Scrape down sides of bowl. Now add all remaining ingredients and blend another 5 seconds. Place mixture in prepared pan and bake 30 minutes or until center is firm and sides pull away from the edges of the pan. Do not overcook or it will be dry. Turn onto rack to cool and eat immediately with tons more butter, why not?