So after getting a week-long break from the rain in Ohio, we’re back to cool and soggy weather. It rained so hard here last night that my pasture field was turned into a series of rushing creeks and a pond. Thankfully, everything’s back to normal today and I can actually see the sun again.
The cool weather has me craving fall foods though. I know, it’s almost August (and canning season!), but all I wanted Monday was a huge pot of soup and cornbread. I have to have bread with my soup – it’s a rule.
I was jonesin’ for cornbread, of all things, to accompany the sausage vegetable soup I made. Since I’m a Yankee, I like my cornbread sweet. I have a million cornbread recipes but I wanted to try something new, so I found this recipe for Aunt Marcia’s Tennessee Sweet Cornbread on Pinterest from http://www.justapinch.com.
I may have also been looking for an excuse to use my Lodge cast-iron wedge pan that my mamma scored for me in a store’s clearance section last year. It’s an absolute bear to clean and needs a lot of lard for greasing still so my cornbread doesn’t stick, but I love how it gives baked items a great crust on all sides! I’m tempted to make brownies in it one day for that reason…
I really liked this cornbread and am still snacking on it today. I made the second round of it with blueberries tossed in for an extra treat! This cornbread really isn’t that sweet after I made some slight modifications and is a dryer cornbread if that’s what you prefer.
Here’s the recipe, with my modifications based on what ingredients I had:
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup white sugar
4 Tbsps. baking powder
1 tsp. salt
1 cup milk
1/4 cup canola oil
To make, mix together the first six ingredients together in a bowl. Add the remaining ingredients and stir with a spoon. Pour into a cast-iron skillet or pan.
Bake at 425 degrees F for 20-25 minutes.
What’s your favorite cornbread recipe?