I’m always thinking about what I can make to bring over to my daughter’s house. She likes me to make things that taste great but aren’t too unhealthy. I had all the organic ingredients in the house for this, so I threw it together in no time and it was delicious. The only problem I had was that the piece of it I brought over to my daughter’s house wasn’t big enough. So, I’ll make it for her again next week but I’ll bring over the whole thing.
- 2 cups organic yellow cornmeal (I used 1 1/2 cups of Arrowhead Mills and 1/2 cup of Hodgson Mills
- 1/4 cup Whole Food organic cane sugar (lately I’ve been reducing this to a 1/4 cup)
- 2 teaspoons baking powder- Rumsford aluminum free
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk or- (I didn’t have it on hand, so I used 1 cup whole milk to which I added 1 tablespoon of white vinegar- which sat for about 30 min.)
- 1/2 cup whole organic milk
- 1 jumbo large egg
- 1/2 stick salted organic butter – melted in microwave
- 2 tablespoons butter for greasing the pan
Preheat oven to 450 degrees.
In measuring cup, pour 1 cup whole milk as a substitute for buttermilk and add the 1 tablespoon vinegar. Let sit out on counter for 30 min. to thicken.
Put cornmeal, flour, sugar, baking powder, baking soda, salt in mixing bowl. Melt 1/2 stick of butter (1/4 cup) in microwave. In another measuring cup, pour 1/2 cup whole milk. Pour into another mixing bowl. Add the remaining 1 cup milk or buttermilk, the egg, and mix with fork. Add the melted butter and mix with fork. Pour wet ingredients into dry ingredients with rubber spatula just until everything is moistened and some of the lumps are gone.
Place pan in oven with remaining 2 tablespoons of butter. When butter is melted in pan, take pan out of oven and pour batter in. Place on center rack of oven and bake for 20-30 minutes until slightly browned on top, bread has come off sides of pan, and toothpick comes out clean.
Serve plain or with butter.