Okay…. the name doesn’t give this cornbread the full credit it deserves. It should be called savory, dense and delicious cornbread, but there’s a story to it’s origin. I received this recipe from a dear gardening friend of mine, Kurt, whose wife, Mary, made this for a potluck. Everyone who gobbled up a slice had to have the recipe, including me. And of course, I had to inquire to the origin of the recipe. According to Kurt, he and Mary, who must have miraculous powers of persuasion, obtained it from a restaurant employee. I’m not sure just asking for a coveted restaurant recipe would work for me, but I’m sure glad I have Kurt and Mary for friends.
1 1/4 cup flour
3/4 cup cornmeal
1/2 cup + 2 Tbsp. granulated sugar
2 tsp. baking powder
3/4 tsp. salt
1 1/4 cup milk
1/4 cup oil
Optional additions for Mexican-style:
1/4 cup red bell peppers, diced
1/4 cup fresh jalapeños, minced
1/4 cup whole kernel corn
Preheat oven to 400 degrees. Mix dry ingredients together. Add milk, oil and egg. Mix until moistened. (Add any additional ingredients- I always add corn, but opt for less spice when serving the kiddos.) Pour into a greased 8×8″ pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 3 1/2 to 4 cups of bread flour (You can also use all-purpose flour or whole wheat flour. The texture will be different depending on the flour. Bread flour is more crisp, all-purpose is chewier and whole wheat more dense.)
- 1 tsp. of granulated sugar
- 1 envelope instant dry yeast (make sure it's Instant.)
- 2 tsp. kosher salt
- 1 1/2 cups of water, heated to 110 degrees
- 2 Tbsp. of olive oil
- Extra olive oil to coat the bowls.
- Using a stand mixer, combine flour, sugar, yeast and salt. Keep the mixer running and add the warm water and 2 Tbsp. of olive oil. Mix until the dough forms a ball. If the dough is still sticky add a little more flour.
- Grease a large mixing bowl with the extra olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and place in a warm area to rise for about one hour.
- After the dough has doubled in size knead with a bit of flour and separate into two equal portions. Let rest for 10 minutes. Then you're ready to flatten, roll or toss your dough and place on a corn-meal coated pizza peel or baking stone.