Seasonal Recipe of the Week
Cornbread, it’s a classic and one of my favorite things to eat. Almost all the cornbread I eat around here is too sweet and really dry. Dryness is part of our altitude problem but sweetness can be adjusted. So once again I turn to the master Susan Purdy who has a great cornbread recipe in her book Pie in the Sky. The yogurt keeps it moist longer than most.
Ingredients
4 tablespoons unsalted butter, melted and cooled (1/4 cup)
1 large room temp egg
1 cup plus 1 tablespoon milk
1/4 cup plain yogurt
3 tablespoons granulated sugar
1 cup cornmeal
1 cup AP flour
2 3/4 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
Procedure
Preheat your oven to 425 and set the rack in the center of the oven. Prepare an 8 inch Pyrex baking dish by spraying it with non stick spray or brushing oil in it. Then lightly flour and tap out excess flour. In a large bowl, whisk together the butter, egg, milk, yogurt, and sugar. Then add corn meal, flour, powder, soda, and salt and mix by hand just til blended. Do not over mix. Turn batter into prepared pan and bake for 22-25 minutes until golden brown and a toothpick inserted comes out clean. Don’t overbake, that’s why it comes out dry.
If you want to add other stuff here are some ideas. You can throw in 1/2 cup shredded cheddar, 1/4 cup chopped green Chile, chopped black Olives, chopped cilantro,1 cup sautéed corn, smoked paprika, cumin, Chipolte Chile — the possibilities are endless. This is a great recipe to experiment with and make your own.
