This corn bread, which is inspired by a family recipe from my husband’s sister-in-law, is the cornbread by which I measure all other corn breads.
MAKES 1 (9- BY 13-INCH) DISH, SERVES 12–16
3 eggs
1¼ cups milk
¾ cup melted butter plus ½ cup more for topping
¾ cup pure maple syrup
2½ cups pancake/waffle mix (Birch Benders or Bob’s Red Mill, but Bisquick also works)
1 cup polenta cornmeal
Preheat oven to 350°F.
In a medium bowl, whisk together eggs, milk, ¾ cup melted butter, and maple syrup.
In a large bowl, combine the pancake mix with polenta cornmeal. Pour the egg mixture into the dry ingredients and stir until smooth. Let stand for 5–10 minutes to allow the leavening agent in the batter to begin to work.
Bake in a parchment-lined 9- by 13- inch dish for 25–30 minutes. Check for doneness by inserting a toothpick. If it comes out clean, poke holes in the top of the cornbread with a fork or a chopstick. Pour melted butter over the top, letting it soak into the holes. Let cool at least 10 minutes before serving.
Kitchenware available at THE KITCHEN SHOP, Livingston, MT
Emile Henry The Right Dish in Burgundy | Emile Henry Ramekins No. 10 | RSVP Mini Spatula Creative Co-op | KAF Home Cotton Kitchen Towels in Oatmeal | Stoneware Baker with Handles in Sand
Photoshoot sponsored by 2ND STREET BISTRO, Livingston, MT
For this issue, Chef Bob Perdan, co-owner of 2nd Street Bistro with his wife, Jessy, and General Manager Elise Boehler sponsored our winter photo shoot in their cozy restaurant in the heart of Livingston.
