Cornbread Chez Larry

from Lawrence Hill

I make cornbread a few times a year for the people I love. I seem incapable of following a recipe, but since I have made many adjustments over the years, I do follow it now. I love it because: a) I have not tasted better cornbread; and b) it reminds me of my paternal grandmother May Edwards Hill, 1896 – 1985, who gave me the recipe. 

Mix these dry ingredients:

1 cup flour

1 cup cornmeal

3 tsp baking powder

½ tsp salt

1 tsp cinnamon

Dash of nutmeg

1 tbsp brown sugar

Mix these wet ingredients:

1 ¼ cups milk or light cream

1 or 2 eggs (I prefer 2)

1 dollop plain unsweetened yogurt

½ tsp vanilla

½ cup oil

¼ cup maple syrup

Blend wet and dry ingredients, pour into greased pan.  Bake at 375F for 5 minutes then 350F for 25 minutes.  Test with fork tines after a total of 25 minutes in the oven.  Avoid overbaking.  If you double the recipe, bake 10-15 minutes longer and use three eggs instead of two.

Leftovers: The ancient sages advise doubling this recipe for leftovers.  Slice the leftover cornbread in half.  Cover with butter or margarine.  Broil in the oven for a couple of minutes.  Watch out: it burns easily!  Don’t you dare incinerate this bread.

Content and images used with permission by Lawrence Hill and Caroline Hill. Photo credit: Caroline Hill @bluehilllz 

Nada’s Tips & Tricks:  This is a sweetened version of cornbread (you can adjust the sweetness by lowering the maple syrup amount).  The family gobbled it up – even the leftovers were gone before they were leftovers so didn’t test the last instruction.  Guess I’ll have to make it again!