preheat oven or toaster oven (saves electricity!) to 425° f. |
grease a nine-inch-square baking pan, ideally with lard. |
in a large mixing bowl, beat the bejeesus out of one large egg. |
whisk in one cup milk and two tablespoons maple syrup or honey (but really, you want maple syrup). |
american maple syrup, not that inferior canadian stuff). |
sift in one cup whole wheat flour, 3/4 cup corn meal (either the regular stuff or masa de harina, e.g. maseca brand, for an even earlier american flavor), and one tablespoon baking powder. |
add one teaspoon salt and stir forcefully with whisk or spoon until complete and harmonious integration is achieved. |
then mix in three tablespoons of oil or melted lard with as few strokes as possible. (it’s all in the wrist.) |
spoon into the waiting pan and smoosh and smooth it until it’s flat as kansas, then bake it for twenty minutes. |
it can be cut and served immediately after removal from the oven. a good, flat metal spatula does wonders for removing hot cornbread from the pan. |
leftovers tip: cut a piece of cold cornbread in half, heap a spoonful of hot salsa on each half, top with a slice of cheddar or jack cheese, and heat it in the toaster oven until the cheese is all melted and bubbly. |
read more: http://www.vianegativa.us/2009/07/early-american-hotbread-the-best-cornbread-recipe-ever/#ixzz0r8lengmy |
under creative commons license: attribution share alike |
