I made cornbread just to have this.
Usually, it’s the other way around. I make it from leftover cornbread that I made for something else.
But, with the focus in the past couple of posts on alternatives to my usual oatmeal breakfast, this one came up to nudge me. I don’t remember where I first came across the idea, but it’s an old favorite.
Break cornbread into a bowl. Add milk of your choice (I used soy). Add raisins if you’d like. Warm it in the microwave for 10 or 15 seconds at a time to get it to the warmth level you’d like. I also added pine nuts. And the last drizzle of farmers market honey.
Warm…and so good.
FYI, here’s my go-to cornbread recipe. It’s adapted from an old Better Home & Gardens cookbook received as a wedding gift years ago.
Preheat the oven to 425°.
Into a bowl, stir together:
- 1 cup all-purpose flour (that’s what I used this time. I’ve also used spelt and whole-wheat pastry flour when I have them.)
- 1 cup cornmeal
- 4 teaspoons baking powder
- 3/4 teaspoon salt
Into a measuring cup, stir together, breaking up the eggs:
- 1 cup milk (of your choice. Soy again for me.)
- 1/4 cup neutral oil (I had canola.)
- 2 eggs
Add the liquids to the dry ingredients. Combine until smooth (don’t over mix). Turn into a greased 9x9x2-inch baking pan. Bake 20 to 25 minutes, when getting goldenish brown on top.