Lemon Cornbread
Every so often I’ll get a craving for something and satisfying that food craving becomes a priority. I started craving cornbread the other day and with a day off this week decided that it was time to bake. I found & adapted this recipe for a Meyer Lemon Cornbread. I didn’t have Meyer Lemons so I just used regular lemons.
Ingredients & Directions:
- 1 T Lemon Zest (from 1 lemon)
- 2 T Lemon Juice
- 1 C Milk
- 4 T Butter
- 1 1/2 C Flour
- 1/2 C Yellow Cornmeal
- 3/4 C Sugar (use 1/2 C if you use Meyer Lemons)
- 3 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Lg Eggs (room temperature)
- 4 T Olive Oil
- 1/2 tsp Vanilla Extract
Preheat oven to 350 degrees and grease a 9-inch round glass baking dish with cooking spray.
Zest one lemon. Cut the lemon in half and juice it, discarding any seeds. You should have between 3-4 T of lemon juice.
Pour the milk into a small bowl and add 2 tablespoons of lemon juice. Stir juice and milk together and set aside – milk should slightly curdle forming a type of quick buttermilk.
Melt butter in microwave and then set aside to cool.
In a large bowl combine flour, cornmeal, sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients. Whisk to combine.
Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
Pour batter into baking dish and spread evenly. Bake at 350 for about 30 minutes or until golden brown around the edges and toothpick comes out with a few moist crumbs.
I topped the cornbread with a dollop of my favorite Wild Maine Blueberry Jam from Stonewall Kitchen.
I’m pretty sure I ate almost the entire thing myself. Ok, I shared a few small slices, but that is it!
(Steven)
