Cornbread

Simple, delicious and one of the Cafe's most requested recipes

—

I’ve never met a cornbread I didn’t love — and I’ve experimented with various recipes for years. I started baking cornbread originally for my father, Irving. The recipe I used to make then was slightly different using whole wheat flour instead of All-purpose flour because he liked a denser texture that reminded him of his mother’s.

So, I split the difference from the recipe I used to make and Pam Brown’s recipe (the original owner of the café). And this labor of cornbread love resulted in the what we serve today in the restaurant...golden crust, fluffy center — quick, easy and delicious.

Serves 8-12

Preheat oven to 350

Utensils:

• 8x8 backing pan or round pan
• 2 bowls (one for dry ingredients / one for wet ingredients)
• Sifter

Dry Ingredients:

* Dry sift all in bowl

• 1¼ cup cornmeal
• 1 cup All-purpose flour
• 1 TBSP baking powder
• 1 tsp salt
• ½ cup sugar

Wet Ingredients:

*Place all wet ingredients in a bowl separate from the dry

• 1 cup milk (oat, soy, or almond)
• 1/3 cup safflower oil
• 1 tsp apple cider vinegar

 Directions:

1. Combine wet and dry ingredients
2. Mix but do not over blend or stir
3. Pour into a pan
4. Bake for 25 minutes at 350 degrees (as all ovens are different, you can know it is done when you insert a knife or toothpick into cornbread and it comes out clean)

— Lea Haas, Owner, The Garden Cafe Woodstock