I came up with this during my previous life as a firefighter after finding myself having to repeat my more popular recipes over and over.
This one is easy to communicate and even easier to remember, since all of the measurements are in multiples of 3, which explains some of the more arcane measurements!
A triple recipe, of course. I use this recipe both to serve with soup or chili, as well as the foundation for Nana’s cornbread turkey stuffing. Enjoy!
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.
Per Serving: 232 calories; protein 4.1g; carbohydrates 31.7g; fat 9.9g; cholesterol 23.4mg; sodium 218mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.