Bob's Red Mill Baking Powder

Non-Aluminum, double acting, gluten free, all natural. 1 lb

Malia's Notes:

Plain and fancy Cornbread

Straight out of the oven and into your mouth is how this cornbread should be served. Make it plain as is, or jazz it up by adding to the batter: a cup of shredded aged cheddar and fresh corn kernels; roasted red peppers and minced chives; blueberries and lemon zest; or just a spoonful of chipotle chile purée (p. 38). No excuses for ignoring this recipe will be accepted. It’s just too easy!

Yields a 9” x 9” square pan

1 cup (240ml) cornmeal

½ cup (120ml) unbleached flour

½ cup (120ml) whole wheat flour

2 tbsp (30ml) brown sugar

2 tsp (10ml) baking powder

1 tsp (5ml) baking soda

½ tsp (2.5ml) salt

1 cup (240ml) buttermilk

2 eggs, lightly beaten

5 tbsp (75ml) melted butter

1. Pre-heat the oven to 400°F. Combine all of the dry ingredients in a medium sized bowl. In a smaller bowl, whisk together the remaining ingredients.
2. Add the wet mix to the dry mix and fold them together until just blended. Pour the batter into a buttered baking pan and bake for 25 minutes, or until an inserted toothpick comes out clean.

Maple Pecan Butter

(yields ¼ cup – 60ml)

3 tbsp (45ml) unsalted butter, softened

2 tsp (10ml) roasted pecans, ground

2 tsp (10ml) maple syrup

1/8 tsp (.5ml) ground cinnamon

Mix together all of the ingredients until well combined and serve, or refrigerate until ready to use.

This is from the “Rebar Modern Food Cookbook”