My brave Vermont quest to bring together food-love and mom-life.


Maple Cornbread 4

Posted on September 17, 2010 by crankycheryl

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
8 servings

1.  Preheat oven to 350.  Grease a 12 x 15 baking dish and set aside.

Sift together:

  • 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.

More Cornbread for Monkey Menu Monday 2

Posted on October 05, 2009 by crankycheryl
gun guy and cornbread 004

Look at that macro! $136 later and I've got my camera back.

I could see the gears spinning in their little heads when I asked the boys what we should eat for dinner on Monday.  I wondered if they could sense my food burnout, or whether they were just hoping to prevent me from pulling out something wackier.  Or just possibly they really truly enjoyed the Paraguayan Cornbread of a few weeks back.

I really liked and sort of guiltily admired that recipe’s unapologetic oiliness … but after one round of leftovers I didn’t ever want to see it again.  So for tonight’s dinner, I went back to my new standby, the 1997 Joy’s Northern Cornbread.   It’s moist, only very slightly sweet, and one of those that could be served with just about anything, which for tonight was a family standby featuring some sweet potatoes I picked up at Saturday’s farmers’ market.  I’ll be posting the recipe later this week.

Northern Cornbread
Adapted from Joy of Cooking, 1997 edition
10-12 servings

Preheat oven to 425.  Grease a 9 x 9 pan or muffin tin and set aside.

Whisk together in a medium bowl:

  • 1 1/4 c. stone-ground cornmeal
  • 3/4 c. whole wheat flour (I used pastry flour with good results)
  • 1 T. sugar
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt

Whisk together in another bowl:

  • 2 large eggs
  • 2/3 c. milk (I used soy)
  • 2/3 c. buttermilk
  • 2 T. olive oil or melted butter

Add the wet ingredients to the dry and stir just until combined.  Scrape and pour into prepared pan and bake for about 20 minutes (or 10-12 in muffin pan), or until a skewer inserted into the center comes out clean.  Cool slightly and serve.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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