Cornbread / Paine de porumb

Directions

1. Preheat oven to medium-high.

2. Combine dry ingredients in a large bowl and mix well.

3. In a small bowl, beat egg. Add milk and oil, and beat again until well blended.

4. Make a well in the dry ingredients, pour in the wet ingredients and mix until just combined and there are no large lumps.

5. Grease a square pan – about 9x9 inches, or 2 loaf pans. Pour in the batter and bake in a medium-high oven for 25-30 min. Reduce heat if it starts to burn on the bottom. Bread is done, when golden on top, and a knife comes out clean.

                              

Notes: This recipe comes from the Maine Rebekah’s Cookbook, 1919. It produces a light, cake-like cornbread that is a tiny bit sweet. Delicious!

 

Substitutions: Sugar/Brown sugar or Honey. Oil/Melted butter.

Variations: If you like sweeter cornbread, increase the amount of sugar – you can also add a bit of spice (like cinnamon). For completely savory cornbread, omit sugar. You can add herbs, black pepper, or a bit of cheese.