Thursday, April 09, 2009
Breakfast of Scrambled Eggs and Cornbread
Moe put a request in this morning for cornbread.
Used my vintage Griswold corn stick pan and then the extra batter went into muffin tins.
I made him scrambled eggs with chives and some sauted cherry tomatoes with basil to serve with the corn sticks.
Home Cookin Chapter: Recipes From Thibeault's Table
I have a number of cornbread recipes that I make but this is the most tender, melt in your mouth cornbread recipe You can make it in muffin tins, loaf pan or a springform pan.
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar
Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a springform pan.