I have been on a cornbread kick this winter. The bread pictured above is a Maple Cornbread variation of the Cornbread recipe found on pp. 556-557 of the King Arthur Flour Whole Grain Baking Cookbook.
But I am going to devote the rest of this post to another recipe.
I have always loved cornbread but until sometime last fall I was not happy with the recipes I had tried. Guess what turned things around for me — the recipe on the back of the Quaker Corn Meal canister called Easy Corn Bread. I make two or three little tweaks to recipe depending on whether I am making just for myself or to share. For just me I substitute roughly half of the All Purpose Flour with Whole Wheat Pastry Flour. I skip the sugar all together and use just a packet or two of a stevia product like SweetLeaf or truvia. My final substitution is to use buttermilk in place of the regular milk. I usually bake this recipe in a preheated 8-inch iron skillet.
As you see from the shapes of cornbread above I am lucky to have a iron cornstick mold that was pasted down to me. I don’t pull it out all that often as it needs to be really well-greased in order to release the bread. But it gives eye appeal and a crispy exterior. If you want to do a small cornbread portion then a mini muffin pan works great. They are very useful for a finger food buffet when split and served with cream cheese and smoked salmon.