I grew up with my mother’s copy of the Vegetarian Epicure, a classic source for soups and breads and vegetarian food from back in the days when no one was scared to cook with a boatload of cheese and butter.
In a pinch the other day, I turned to the newer edition for a cornbread recipe and now have my new favorite. Moist, very slightly sweet, just the right density, and lovely for your fall go-with-soup needs. We had it with an impromptu squash soup as a first round, when E. ate no soup, but did help himself to 6 pieces of this, warm and buttered. It was hard to argue.
Maple-Kissed Buttermilk Cornbread
Adapted from The New Vegetarian Epicure
1. Preheat oven to 350. Grease a 12 x 15 baking dish and set aside.
- 1 cup unbleached white, or white whole-wheat, flour
- 1 1/2 c. cornmeal (if you’re in Vermont, maybe give Nitty Gritty a whirl)
- 1/2 t. baking soda
- 1 t. baking powder
- 3/4 t. salt
In a separate bowl whisk together:
- 3 large eggs
- 1 1/3 c. buttermilk
- 3 T. maple syrup
- 2 T. melted butter or olive oil
Add the wet ingredients to the dry and stir just until the lumps are gone. Pour the batter into the prepared pan and bake for 30 – 35 minutes, or until a skewer inserted into the center comes out clean. Cool for a few minutes, then cut into squares and serve.