Recipe of the Month -September 21

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.