I have started playing rugby. I have neither the time nor energy for this, but what the hell; I love sports and challenges. And honestly, it is a hell of a lot of fun to tackle people. So far rugby has provided only two setbacks: 1) I am constantly covered in large, ugly bruises and 2) I have very little time to cook and bake. I wear #1 with pride and whenever someone asks what happened to me I relish in responding with one word, “Rugby”. However, #2 has proven to be difficult to swallow. I really do miss trying out more new recipes. Even worse, it means that my blogging fodder has taken a hit, so I have to rely on so oldies I have been holding on to for a while. Please bear with me the next two months until the Spring season is over! Now for today’s actual recipe…
Cornbread is kind of my thing. I am very proud of my cornbread because it is not at all dry; in fact it is incredibly moist. It also has this very pleasant sweetness. When I look back on it though, I was never originally proud of my cornbread, I knew I liked it better than others, but I just thought it was my own particular taste. I didn’t start developing my cornbread hubris until other people told me I should. For example, a while back a couple of our friends held a football watching party that would feature some homemade chili. I told the hosts I would bring brownies and cornbread. They did not seem all that enthused at the thought of cornbread, but I thought, “Hey, you are serving chili, there kind of has to be cornbread, right?”
I made the cornbread and took it to the party. The hosts reluctantly took a piece of cornbread each, likely just to humor me. We sat down and started to watch the game which was almost immediately interrupted by, “Dear god, that is f*cking amazing cornbread!” The hosts returned for seconds and told me that I had forever changed their minds about cornbread. They learned that it doesn’t have to be dry and bland. So, with that, I present to you a Cara-Original.
1 ½ cups flour
2/3 cup + 2 tablespoons sugar
½ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
2 large eggs, lightly beaten
1/3 cup oil
3 tablespoons butter, melted
1. Pre-heat oven to 350°. Prepare a 9inch round baking pan by coating it in cooking spray or butter. OR place cupcake liners in a cupcake pan.
2. Combine flour, sugar, cornmeal, baking powder and salt in a bowl and whisk together.
3. Combine milk, eggs, oil and melted butter.
4. Pour batter into prepared pan.
5. FOR ROUND BAKING DISH: bake for 30-35 minutes. FOR CUPCAKE PAN: bake 18-20 minutes.