Hello! To go with my recent jambalaya recipe, this is my mother’s cornbread recipe. My mother used to be a pastry chef and this is the cornbread she served to her customers. It is the best cornbread I have ever tasted. So here it is:

Ingredients:                                                       Yields: 9 small griswolds

Sugar                                                                                                         1 lb.

Milk                                                                                                       22 oz.

Kosher salt                                                                                              ¾ oz.

Large eggs                                                                                              9

Vanilla extract                                                                                      1 tsp.

Bread flour                                                                          1 lb. and 8 ozs.

Corn meal                                                                                    10 oz.

Baking powder                                                                                2 oz.

Corn oil OR Vegetable oil                                                          12 oz.

Cooking spray                                                                                 as needed

Put all ingredients in a stand mixer. Process for 1 minute. Scrape down and process again for 1 minute. Preheat oven at 350 degrees Fahrenheit. Preheat pans (this will insure proper coloring and lightness). Spray pans with cooking spray. Fill pans with batter ¾ of the way. Bake until golden brown. Turn out onto a rack and cool.

Enjoy!

The Owler