There’ve been a few requests for the cornbread recipe that
I used this past week for the Culinary Historians of New York
(CHNY) program, so here it is:
Carolina’s Indiana Cornbread
2 cups cornmeal*
1 cup flour
a little salt
1 1/2 teaspoons baking soda**
1 cup of milk, soured with 1 tablespoon vinegar***
1/4 (4 tablespoons) cup butter****
Mix dry ingredients; add eggs, milk, and butter; mix well;
pour into greased pan.
Bake at 400 for about 20 minutes.
Quick ‘n easy!
*I used stone-ground meal that I’d purchased at Philipsburg Manor
in Tarrytown, NY, but any will do.
**I don’t always measure exactly; I tried to do it here, but alas, often
it was kinda did and kinda didn’t; so the baking soda was roughly
1 1/2 or so teaspoons.
***I used cider vinegar, but any is fine. Put it into the milk and
set it aside while mixing the other ingredients. This will allow it
****I melted the butter in the baking pan on the stovetop, thus greasing
the pan, then I poured the rest into the batter and mixed well.