I had a package of Bob's Red Mill 100% Stone Ground Whole Grain Cornmeal, Coarse Grind that I have been dying to use and this was the perfect opportunity. To make matters even simpler I used the recipe on the back of the package.
1 cup Cornmeal (any grind)
1 cup Whole Wheat Pastry Flour
1/2 tsp Salt
4 tsp Baking Powder
1 tbsp Sugar
1 cup Milk
1/4 cup Butter, softened
shift dry ingredients together
add wet ingredients
beat until smooth (do not overbeat)
bake in greased 8 inch square pan 20-25 minutes at 425 degrees
I was at a friends house who does not bake so I used one of her cast iron frying pans so the corn bread came out a little thinner than I prefer. But the coarse corn meal had a lovely taste and I enjoyed the rough chewy texture. I am thinking about toasting the corn meal next time before using it and doing it half and half with a fine cornmeal.
Not quite how I remember that long ago cornbread that turned me onto coarse ground grain, but good. And really does anything ever live up to our memories?