Recipe of the Month -September 21

Sep 20, 2021

Recipe of the Month!

Southern CornbreadAs prepared by Danielle Cowen, Summit’s Food Service Director

Ingredients

Eggs, beaten 1 cup
Sugar, granulated 1 ¾ cup
Oil, canola 1 ¼ cup
Cornmeal ¾ cup
Milk, whole 2 ¼ cup
Flour, All-Purpose 1 ½ cup
Baking Powder 3 TBSP 2 tsp
Salt, kosher 1 TBSP

Method

Preheat oven to 375F, if using a cast-iron skillet, oil the skillet and place in the oven while preheating
Mix all dries together
Stir in all wet, do not over mix
Pour batter into greased pan and bake until golden brown. Usually about 15-20minutes

Variations

Honey- for a sweet honey cornbread, replace sugar with 1 cup granulated sugar, ¾ cup honey
Spicy- for a spicy flare, fold in pickled jalapenos, shredded cheddar cheese and corn kernels
Creamy- for a creamy consistency, fold in a can of creamed corn

All variations are still baked at the same temperature for the same amount of time.

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