Sunday, 25 January 2015
Martha Stewart recipe, and by "adapt" I largely just mean I cut the sugar quantity in half. I dread to imagine what a Paula Deen cornbread recipe would look like. It's meant to be a savory side dish, no? I did some research, and you know what, you should keep the sugar to a minimum, not just rationally because of the diabetic pandemic in the country but because traditionally sugar was never part of the recipe! According to Serious Eats, sugar only started appearing in cornbread recipes after the 20th century. And you know what, if you do this, you can then toast them, slather with butter and drizzle with honey and it's altogether a better experience -- in my humble non-American opinion.
Recipe adapted from Martha Stewart
1 tbsp lemon juice
1 cup milk
113g (1/2 cup) butter, melted and cooled
zest of 1 lemon
1 cup flour
1 1/2 cup polenta
1/2 tsp baking soda
1 1/2tsp baking powder
3 tbsp sugar
1/2 tsp salt
Preheat oven to 200C/400F. Butter and line a baking tin.
In a large bowl, mix together the lemon juice and milk and leave to rest for a few minutes.
When it begins to curdle, whisk in the eggs, butter and zest.
In a separate bowl, mix the flour, polenta, salt, sugar and baking powder and baking soda. Stir in the wet ingredients, just until it's all combined.
Pour into the prepared tin and bake for 20-30 minutes or until golden and a toothpick inserted into the center comes out clean.