This Week…Corny Comfort
Some of us are continuing to share recipes for Anna "Banana" Kruchten Check out posts from Wanda Kubat-Nerdin, Kat Palmiotti, Will Hamm, Roy Kelley, and Nina Hollander.
If you grew up in the South, you grew up on cornbread. Cornbread (ground maize) existed as a staple for years. It was mixed with water and salt and although not as tasty as the cornbread we know…it was a good source of energy for early settlers and Native Americans.
With soup and chili weather knocking at the door, don’t forget the cornbread! Here’s the recipe and to make it even easier, check out this very instructive video!
Cornbread hack
Butter 7 Tbsp melted butter
Sugar* 4 Tbsp (OPTIONAL- Jiffy is already sweet)
1 and 1/4 cups buttermilk
3 eggs
2 boxes Jiffy
Whisk Jiffy mix with sugar (if using) to remove lumps.
In a separate bowl, whisk the eggs and buttermilk.
When mixed, pour the wet mixture into the dry ingredients.
Place the butter in a warm cast-iron skillet. When it’s melted, pour it into the batter, leaving enough in the skillet to coat it.
Whisk the batter until smooth, then pour it into the skillet.
Bake @ 350 degrees for 40-45 minutes, depending on your oven. Insert a toothpick in the middle at the 40-minute mark, and it’s done if it comes out clean!
Optional: You can make a honey-butter mix using honey and melted butter. When you remove the cornbread, brush this mixture over it!
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