Herbed Garlic Cornbread

Serves 4 to 8

 

MEATLESS, MAKE-AHEAD, FREEZER-FRIENDLY

 

This cornbread is more savory than sweet, a nice departure from typical sweet cornbread. Make several bags of the dry ingredients to store in the freezer for cornbread whenever you want it. This cornbread tastes best the same day you bake it.

 

1½	cups unbleached all-purpose flour
½	cup cornmeal
½	cup sugar
1	tablespoon baking powder
½	teaspoon fine sea salt
¼	cup shredded Parmesan cheese
1	cup milk
2	large eggs
½	cup olive oil
2	garlic cloves, minced
½	teaspoon dried basil
⅛	teaspoon cayenne pepper

1. Preheat the oven to 375°F. Grease an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Add the shredded cheese and toss to coat.
3. In another bowl, whisk together the milk, eggs, oil, garlic, basil, and cayenne. Add the wet ingredients to the dry ingredients and fold to combine.
4. Spoon the mixture into the prepared baking dish and bake until a tester inserted in the center comes out with a few crumbs attached, about 35 minutes.

MAKE IT AHEAD: Combine the flour, cornmeal, sugar, baking powder, and salt in a zip-top freezer bag. Label the bag with the other ingredients to add as well as the baking directions. Store the bag in the freezer.

 

---

#65

PATROL YOUR TERRITORY

I have a favorite shop with clearance sections in every department. I make the circuit around the perimeter, checking for markdowns. Through the aisles, I know which kind of tag to look for that indicates items that are being discontinued. If you’re familiar with your store, you’ll be more likely to spot the great deals.

---