Unless I am preparing food for a client, baking is usually an emotionally led decision for me. I’ll simply be “in the mood” to fire up the oven and turn out a fresh loaf of bread or pan of cookies or brownies. The fragrance that wafts through the house is pure nostalgic comfort to me.
In these uncertain days when all we can do is hope for the best and prepare for the worst, I find solace and security in the simple mathematics of a recipe. Knowing that this plus this will always equal that. And everything will turn out okay as long as I follow the steps.
Southern style corn bread is sweet and dense, almost like cake. And that’s the way I like it. I absolutely love these muffins and they pair well with a tummy-warming bowl of soup or chili. But there’s nothing like cracking open that first fluffy yellow muffin and taking that first steaming bite standing over the kitchen counter. Even when I feel like there’s nothing I can do to improve a situation…look! Look what I made!!
SOUTHERN STYLE CORNBREAD
2 TSP VINEGAR, APPLE CIDER
2 CUP SOY MILK, UNSWEETENED (0R OTHER NON-DAIRY MILK)
1 ½ CUP CORNMEAL, FINE GROUND
1 CUP FLOUR, ALL PURPOSE
2 TSP BAKING SODA
1 TSP SALT
½ CUP SUGAR, CANE
⅓ CUP CANOLA OIL
1. PREHEAT OVEN TO 350 DEGREES. GREASE 8 X 8 INCH PAN OR 12-CUP MUFFIN PAN.
2. STIR VINEGAR INTO MILK VIGOROUSLY WITH A WHISK AND SET ASIDE.
3. IN A LARGE BOWL, WHISK TOGETHER DRY INGREDIENTS. ADD OIL TO MILK MIXTURE THEN STIR INTO DRY INGREDIENTS. POUR INTO PREPARED PAN AND BAKE 30-35 MINUTES (approx 15-20 minutes for muffins) UNTIL PICK INSERTED IN CENTER COMES OUT CLEAN. DO NOT OVERBAKE.
4. COOL ON ELEVATED RACK.