Cornbread from Scratch

A few nights ago, Kendal made cornbread from scratch--something neither of us had tried before. Jiffy was the cornbread mix I grew up on, but Kendal and I don't use that one anymore since we found out it contains lard. Krusteaz has been a good replacement, but it's not always easy to find. So, we decided to make our own. By "we", I mean "Kendal", because he does most of the cooking around here. I like it that way.

Kendal adapted this recipe from the New York Times.

He used canola oil instead of the types of oil suggested in the Times recipe.
He used King Arthur unbleached white whole wheat flour instead of all-purpose flour.
And finally, he used kosher salt instead of finely ground salt.

I took pictures.









The taste? Fantastic, if you like your cornbread on the sweet side like I do. Kendal used 1/2 cup of sugar, so it was pretty...pretty...pretty...sweet. (I told him it tasted like cake made from corn.) You could always use less sugar. Or, instead of using sugar, you could experiment with using other sweeteners such as agave nectar. I've heard that agave nectar is lower on the glycemic index, so it doesn't cause that sugar energy spike-and-crash. (I use it in my oatmeal. It doesn't taste weird unless I accidentally use too much.)

When our one-year-old tried it, she did this sign and said "puh-peas" ("more, please"). Which is what she doesn't say when we feed her broccoli.