Yesterday it was raining all day, which was lucky because I needed to stay in and get some commissioned paintings done. While I had the Christmas music playing and was waiting for the first coat of paint to dry, I popped an easy cornbread recipe from Martha Stewart’s Baking Handbook into the oven.
Here’s the scoop:
This cornbread is of the sweet variety (which is my preference) and is extra fun given the lightly charred kernels of corn mixed throughout.
Here’s what I subbed:
- Butter in lieu of vegetable shortening (1:1). I didn’t really feel like purchasing a thing of Crisco just for this recipe…and anyway, isn’t that stuff supposed to be bad for you? Not that butter is a health food, but at least it was the organic kind.
- Coconut milk in lieu of regular milk (1:1). I was nervous it would give the bread a coconut-y flavor which I don’t think it did.
Here’s how it turned out:
Really well in fact! Fortunately or unfortunately Martha says this bread is best served day of baking or maybe the day after is well-wrapped….Sooooo you can guess what I had for lunch yesterday.
Day of baking the cornbread was moist and slightly sweet and slightly salty and I really enjoyed the pop of the corn bits. Day after baking, slightly drier but still delicious covered in more butter 😉
Now not ever having made this recipe with the suggested ingredients, I can’t say for sure how these substitutions might detract or improve the original recipe. But I can tell you that the recipe definitely still works and the ease of the mix-batter and bake means I will be bringing this out again next time I’m called on for a pot-luck.
I’m off to have a lunch of cornbread and roasted acorn squash. A perfectly cozy fall meal!