Short-Cut Cornbread

Makes an 8 x 8 x 2-Inch Loaf


Crusty on the outside, moist inside, this cornbread reminds me of old-fashioned Virginia batter bread. But it's much, much easier to make.


1-1/2 cups Quick Bread Mix (page 9 of the book)
1 cup unsifted stone-ground cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1-1/2 cups buttermilk
1 extra-large egg


1. Preheat the oven to 425 degrees F. Coat an 8 xx 8 x 2-inch pan with nonstick cooking spray and set aside.

2. Using a whisk, combine the bread mix, cornmeal, sugar, soda, and pepper in a large mixing bowl and make a well in the center.

3. Whisk the buttermilk and egg in a 1-quart measure until well blended, pour into the well in the dry ingredients, then using a large rubber spatula, fold the wet and dry ingredients together. The batter will be very thick—almost like biscuit dough—and if a few lumps and floury specks show, that's fine. Overbeating will toughen the cornbread.

4. Scoop the dough into the pan, spreading to the corners, and bake in the lower third of the oven until golden brown and a cake tester inserted in the middle comes out clean, about 30 minutes. Cut into squares at once and serve.


Buy the Book!


Quick Loaves
150 Breads and Cakes, Meat and Meatless Loaves

by Jean Anderson
Morrow Cookbooks
Trade PB, $16.95; $23.95 (CAN)
ISBN: 0060088834
Recipe reprinted by permission.


Quick Loaves



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