January 07, 2009

Happy New Year!

Happy New Year to all of you!! Hope your holidays were great.

Trent from Texas was kind enough to share a recipe with us for sweet cornbread that has been in his family for generations!

Trent ’s #1 rule above all others for making this cornbread a success - you need a 9" cast iron skillet with a little rust on the handle (OK, so the rust is a bit much, but you have to use the cast iron).
  • 1¼ cup BLUE CORNMEAL
  • 1 large EGG at room temperature
  • 3 Tbsp. CLOVER HONEY
  • 2/3 cup TURBINADO SUGAR(substitute white sugar if preferred)
  • 1 tsp. salt
  • 3½ tsp. BAKING POWDER
  • 1 cup WHOLE MILK
  • 1/3 cup OIL (corn or canola) + 2 Tbsp. for coating skillet
  • 1/2 can CREAMED CORN(half of a 15 oz. can)
  • 1/2 can HATCH GREEN CHILIES (mild or hot, whichever you prefer)
  • 1/2 tsp. GARLIC POWDER
Set oven to 400 degrees – if needed, make adjustments so that bread can be baked on middle rack. In a medium-size mixing bowl combine all dry ingredients and stir to combine. Add all other ingredients except milk -- stir well to combine. Mix milk in slowly -- you should have a firm yet pliable batter; if too firm, add milk 1 Tbsp at a time until batter is pliable again. Put 2 Tbsp oil in iron skillet, make sure oil coats entire bottom.
Pour batter into skillet and scrape bowl to get all that you can in the skillet. Set skillet on middle rack and bake for 25 minutes. Remove from oven -- let cool in pan 5 minutes. Slice into 8 sections. Add unsalted butter if you like.

  • Preparation time: 10 minutes
  • Baking Time: 25 minutes
  • Cooling Time: 5 minutes
  • Total Time: 40 minutes

  • Enjoy!