This week I tried Dorie’s recipe for Whip-It-Up-Quick Cornbread. The cornbread was a big hit at my house and was indeed easy to whip up. It was a perfect accompaniment to a big pot of minestrone soup. It came together easily in one bowl and one pan and was mixed by hand. It was another recipe where I already had all of the ingredients on hand. The cornbread was delicious warm, right out of the oven. It also heated up nicely in the toaster the next day. It was nice and crisp on the outside and tender in the middle. In the past I’ve cooked cornbread as muffins and for some reason the muffins stay fresh longer, maybe because the cut slices aren’t exposed, or maybe this needed to be stored in the fridge after it was cut. (These cut slices went bad after a couple of days.) Next time, I might try this recipe as muffins to see what happens. I will definitely be making this recipe again, even if we have to eat it all within a day or two. (The recipe does say it is best the day it is made. I just had high hopes for the leftovers.)
If you would like to try the recipe it can be found on page 339 of Baking with Dorie, by Dorie Greenspan.
