The cornbread I usually make for the Harvestfest, while good, is very labor-intensive. So I'm determined to find an alternative that I can add/substitute next year to make the Saturday before the Harvestfest a little less stressful. I liked these, but they probably won't be a general favorite. (I like breads with a little more complexity to them than the typical white-bread lover does.) They are from The Dairy Hollow House Cookbook, by Crescent Dragonwagon.
Preheat oven to 375 degrees.
Blend:
- 1 egg
- 1/4 cup honey
- 1/4 cup vegetable oil (I used canola)
Combine
- 1 cup buttermilk
- 1 Tbsp cider vinegar
Pour the buttermilk/vinegar mixture into the egg/honey/oil mixture.
Mix
- 1/2 tsp salt
- 1Tbsp baking powder
- 1 cup cornmeal
- 1 cup whole wheat flour
Add dry ingredients to moist ones, stir just enough to combine. Fill 12 Pam-ed muffin cups about 2/3 full. Bake for 25 minutes.
No comments:
Post a Comment