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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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When I was little, my grandmother made corn bread in a cast-iron skillet in a wood-burning oven. This recipe is the closest I've come to being as good as hers. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup yellow cornmeal |
1/4 cup packed brown sugar |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 egg |
3/4 cup cubed butternut squash, cooked and mashed |
3/4 cup buttermilk |
2 tablespoons vegetable oil |
1/2 cup frozen corn, thawed |
Directions:
1. In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, salt and baking soda. Combine the egg, squash, buttermilk and oil; stir into the dry ingredients just until blended. Fold in corn.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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