I’m obviously a frets and spurts kind of a gal when it comes to blogging- I have oh so many excuses (good ones!), but instead of getting into those, I will just get on with this fun recipe I did with the kids! With Spring finally looking like it’s closing in, I am ready to start heading to the farmers market and making tons of fresh fruit and veggie dishes. But we aren’t quite there yet, and another just cool enough, just damp enough day called for a little comfort food. So I decided to combine a few favorite cornbread recipes to get a kid friendly (less messy when eaten) cornbread. This one is great because there was plenty of pouring and stirring for my kids to do, and they really couldn’t get enough of the outcome!
- Butter or Crisco for greasing the pie plate
- 1 1/2 cups unbleached or all-purpose flour
- 1/2 cup cornmeal
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup buttermilk (or read my note on the milk/vinegar alternative that works great)
- 1/3 cup vegetable oil
- 1/3 cup honey
- 1 egg
- 3/4 cup shredded extra-sharp or sharp cheddar cheese
– I have bought buttermilk in the past when making different recipes that called for it, and the extra always sits for ages after, while I try to think of another recipe with buttermilk. And it always gets tossed. So, instead of buying it this time, I decided to try the milk/vinegar trick. Just mix a scant cup of milk with a Tbsp. of white vinegar, stir well, and then let it sit for about 5-10 minutes. This replaces buttermilk well enough, in my opinion (but I can’t claim to be a huge buttermilk fan! – see this link from the Kitchn for more details).
- Preheat the oven to 375 degrees. Grease the pie dish, bottom and sides.
- Combine the flour, cornmeal, baking powder, and salt. Stir until blended well.
- In another bowl, combine the buttermilk, oil, honey, and egg. Mix well.
- Pour the liquid mixture into the dry ingredient mixture. Stir together gently until almost blended. Add the shredded cheese and stir until just blended.
- Using a spoon or spatula, pour the mixture into a pie dish and smooth down.
- Place in the middle of your oven for aprox. 25 minutes, until top is golden-brown. Check doneness by inserting a toothpick on the middle of the dish. It is done if the toothpick comes out clean.
- Remove from the oven and cool on a rack for about 10-15 minutes before serving.
Leftovers can pack up nicely in lunches, or for snack the next day. This is fantastic with soup. Although, honestly, I will be happy to see the cozy soup days go for awhile!