Father’s Day Cornbread and a Winner
June 18, 2011
My husband recently told me that he doesn’t really like chili. That might not seem that surprising but here is the thing. I have been serving him chili fairly frequently for years and he never mentioned it before. Since he is not shy about expressing his food preferences I have to admit I was quite surprised. I dug a bit more to get to the bottom of this and here is what I figured out. What it comes down to is cornbread. I always make cornbread to go with chili but rarely make it other times. Not for any good reason, it just doesn’t occur to me to make cornbread on a regular basis. Because my husband loves this cornbread so much he has fond feelings towards every meal that includes it, even if that means chili.
Since tomorrow is Father’s Day my wonderful husband is getting his cornbread without chili. The southern boy in him requested a true southern feast including barbecued beef ribs, cornbread and even collard greens with pot liquor so that is what we are having. (The Californian is me is throwing in some other grilled veggies too.) I am making my dad’s favorite (sticky buns) for brunch and we are all having a barbecue for dinner. It should be a good day!
This cornbread is a combination of a variety of different recipes. The method of soaking the finished cornbread with a honey glaze comes from Sherry Yard. Her cornbread recipe is absolutely delicious, but it is a bit too fussy for an everyday staple like cornbread, especially since I already had a recipe from my mother-in-law that we all like. I decided to try adding a glaze (like in Sherry Yard’s recipe) to my recipe and it worked fantastically! The glaze completely soaks into the cornbread so it isn’t even noticeable as a separate entity. Instead it makes the cornbread deliciously moist with the perfect amount of sweetness. Truly a cornbread to build a meal around.
On an entirely different topic I want to announce the winner of a year subscription to the Joy of Kosher Magazine. The number picked by the random number generator was 7. Congratulations to Jennifer in Mamaland who wrote “Mmm… http://joyof.kosher.com/recipe/blintz-souffle/ Blintz soufflé!” Send me your mailing address and your subscription will start with the next issue!
For those who are celebrating, Happy Father’s Day!
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Father’s Day Cornbread and a Winner
June 18, 2011
Ingredients & Instructions
Ingredients & Quantities
- 1 cup corn meal
- 1 cup flour*
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup soymilk (or other non-dairy milk)
- 1 egg
- ¼ cup margarine, softened
Glaze:
- 3 tablespoons margarine
- 2 tablespoons honey
- 2 tablespoons water
Preparation Instructions
Preheat the oven to 425. Grease an 8 x 8 baking pan.
Combine the dry ingredients in the bowl of an electric mixer. Add soymilk, egg, and margarine and beat until fairly smooth, about 1 minute. Pour the mixture into the prepared pan
Bake for 20-25 minutes, or until a tester comes out with only a few crumbs. While the cornbread is baking make the glaze.
To make the glaze:
Combine the margarine, honey, and water in a small saucepan. Heat over low heat until the margarine is melted, whisking occasionally to help the mixture to combine. (This can also be done in the microwave.)
When the cornbread is cooked remove the cornbread from the oven. Immediately poke it all over with a toothpick. Make sure the holes go all the way to the bottom of the pan. Pour the glaze over the cornbread and let cool to room temperature.
Recipe Details
Recipe Times
Prep
N/A
Cook
20-25 Minutes
Total
N/A
Recipe Yield
16 pieces
Recipe Categories
Father’s Day Cornbread and a Winner
June 18, 2011
Recipe Details
Recipe Yield
16 pieces
Prep Time
N/A
Cook Time
20-25 Minutes
Total Time
N/A
Ingredients & Quantities
- 1 cup corn meal
- 1 cup flour*
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup soymilk (or other non-dairy milk)
- 1 egg
- ¼ cup margarine, softened
*This cornbread can be made gluten-free by using a gluten-free flour blend (I used the King Arthur Flour multi-purpose blend to test it) and adding a teaspoon of xantham gum. The gluten-free version does not come out exactly the same as the original, but it is quite good nonetheless. It does go stale quite quickly, though, so if making the cornbread gluten-free, bake it as close to serving as possible.
Glaze:
- 3 tablespoons margarine
- 2 tablespoons honey
- 2 tablespoons water
Preparation & Cooking
Preparation
Preheat the oven to 425. Grease an 8 x 8 baking pan.
Combine the dry ingredients in the bowl of an electric mixer. Add soymilk, egg, and margarine and beat until fairly smooth, about 1 minute. Pour the mixture into the prepared pan
Bake for 20-25 minutes, or until a tester comes out with only a few crumbs. While the cornbread is baking make the glaze.
To make the glaze:
Combine the margarine, honey, and water in a small saucepan. Heat over low heat until the margarine is melted, whisking occasionally to help the mixture to combine. (This can also be done in the microwave.)
When the cornbread is cooked remove the cornbread from the oven. Immediately poke it all over with a toothpick. Make sure the holes go all the way to the bottom of the pan. Pour the glaze over the cornbread and let cool to room temperature.
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Mmm, I love cornbread! And I have to admit, I am relieved to see a recipe with flour in it (even with a GF alternative at the bottom). I have been kind of “tuning out” this blog a bit because our family likes regular, gluten-full wheat flour VERY much, in desserts or anywhere else. Thanks for this recipe!
Thanks so much for sharing this recipe! Everyone who is highly gluten intolerant should also note that they should use a gluten-free corn meal to avoid cross-contamination of gluten.
I cooked this today (and the pecan pie) for my housemates and it was absolutely fantastic. Thank you so much, it’s great to get to cook good food dairy free! 🙂
I’m so glad you liked it!
Made this tonight with my husband’s so delicious chili. He confessed it was as good as jiffy if not better. He typically prefers boxed baking good but my goal is to make something from scratch that he likes even better. Thank you and I’ll definitely be making this again. Also, I did everything you said except used Original Almond milk bc it’s what I had on hand and made them in a cupcake tin.
I’m glad you liked it!