Sunday, September 4, 2016

Tasha Tudor Cornbread

This very minute I'm correcting a long-standing wrong. I am finally posting the recipe for Tasha Tudor's cornbread, found in her receipt book (that's her old-fashioned spelling). I've been making this for years; it's the best cornbread on the planet. I've meant to post it on the cooking page (above) for simply ages and thought I had!

Tasha Tudor's Cornbread
(originally from her great-grandmother)

1 stick (1/2 cup) soft butter
2/3 cup sugar
2 eggs
1 cup AP flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup warm milk
1 cup yellow cornmeal

Preheat oven to 400 degrees.
Preheat a 10" cast iron skillet in the oven.
Cream butter and sugar and eggs.
(Tudor says to add only the yolks at this point, 
reserving the whites until later to whip and add separately.
I've done it both ways, and it does not significantly improve 
the finished product enough to warrant the work.)
Slowly add the dry ingredients alternately with the milk.
(I warm the milk in the microwave slightly.)
Fold in the cornmeal gently.
Remove skillet from oven and put some butter in it.
Pour batter in and bake for 25 minutes.

Slightly sweet cornbread is a lovely relief to those of us brought up on cornbread-cum-cardboard. Anna loves this cornbread crumbled into her beef stew. Enjoy!

3 comments:

  1. My mom made the best cornbread I've ever had. It was slightly sweet. It seems some folks think the sweetness isn't needed. They're wrong! :)

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  2. Her cornbread is good and very similar to mine. I wasn't raised on sweet cornbread but it's my choice now, especially in the mornings when crumbled in a glass of sweet milk and eaten for breakfast.

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  3. I love cornbread. It was a staple when our kids all lived at home.

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