Sunday, November 11, 2007

Blue Cornbread

Preheat oven to 350 degrees F.

In a medium bowl mix:

3/4 cup milk plus 2 Tablespoons milk
1 teaspoon Braggs Apple Cider Vinegar (or lemon juice)

Let sit while you mix the following in a large bowl

1 cup plus 2 Tablespoons flour
3/4  plus 2 Tablespoons blue cornmeal
1/2 cup sugar
1/4 t.plus 1/8 teaspoon Baking Powder (there is usually not a 1/8 measure, use the 1/4 and fill it up halfway).
1/4 t. plus 1/8 teaspoon baking soda
1/4 t. plus 1/8 teaspoon salt
two small shakes or a pinch of cayenne (red) pepper

To milk mixture whisk in

1/4 cup vegetable oil
2 heaping tablespoons sour cream
2 eggs (if using extra large or jumbo, use just 1)

Add wet and dry ingredients (yes, it's going to look like you're making gravel)

Fold in 3/4 cup fresh or roasted corn kernels. (now it looks like gravel with corn in it, yummmm)

Bake in greased 8 x 8 pan for 28-34 minutes. It's hard to tell doneness by the color as only the edges golden up, so use a toothpick inserted into center to tell if it's done.

Serve with butter and maple syrup or molasses. By itself or with a couple of eggs and venison sausage, this makes a dandy breakfast.