Found this vegetarian recipe for cornbread on herbivoracious.com after I realized that the one I intended to make for Thanksgiving requires bacon drippings. So I’m going to try this one instead …
- 1/2 cup unsalted butter (1 stick)
- 1 tablespoon non-fat milk powder (optional)
- 2 eggs
- 1 cup buttermilk or 3/4 cup milk and 1 T. white vinegar (skim milk works ok; you might need a little more milk, but a full cup of milk is too liquid compared to buttermilk)
- 1 cup coarse, stoneground cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat the oven to 375 degrees and butter an 8×8″ pan.
- Melt the butter in a small saucepan over medium heat. If using, add the non-fat milk powder and whisk in. Continue cooking about 5-10 minutes until it is turning a light brown and has a delicious, nutty aroma. Do not skim, keep all those browned milk solids.
- Whisk together the eggs and buttermilk. Push the butter through a sieve (to break up any clumps of browned bits) into the buttermilk and stir.
- Whisk together the dry ingredients in a separate bowl.
- Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this could make the cornbread tough.
- Pour into the pan and bake about 25 minutes until golden brown and a toothpick inserted in the center comes out dry. (Muffins will take about 18 minutes.)
- Serve forth while still hot, with lots of good sweet butter.
I am contemplating whether to add some corn kernels between steps 5 and 6.