Blogluck Post! Last weekend's WFD blogluck was delectable. The theme was "summer-menu-in-winter" with the idea to still think locally and seasonal...hopefully others will post their recipes soon, but the menu included tofu egg salad, pasta salad (hilary's grandmas recipe), tomato poached eggs, cornbread, beet salad, and some amazing rhubarb tarts (frozen rhubarb from gabie's garden). Photos are all with KP and E, so they are forthcoming.
This cornbread recipe comes from the package of Bob's cornmeal - I have made lots of cornbread before, and this one makes a nice fluffier cornbread (all the baking powder maybe?). It also does not require buttermilk, which I generally do not have around and tends to be in other recipes. I made it GF by substituting Bob's "GF flour" for the flour, which turned out great. *I actually doubled this recipe to fit in an 11" cast iron for the blogluck.
1 c. cornmeal
1 c. flour (if you go GF, also add 3/4 t. xanthan gum)
1/2 t. salt
4 t. baking powder
1 T. sugar (optional)
1 egg
1 c. milk
1/4 c. butter (melted)
Put 8-9" cast iron pan in the oven to pre-heat at 425 degrees. Mix dry ingredients in large bowl, and mix wet ingredients in a smaller one. Make sure the butter is cooled a bit before adding it to the egg/milk mixture. Once pan is hot, remove from oven and butter the pan, making sure to get the sides. (This pre-heat method makes for a nice bronzed, crispier cornbread edge. yum.) Pour wet ingredients into dry ones and mix - do not overbeat. Pour batter into hot cast iron and cook for 20-25 minutes.
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