Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Sayra's Cornbread
Page 635
Cuisine: North American | Course Type: Quick Breads/Muffins
(1 review)
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Cooksbakesbooks from Lincoln, NE
This makes a very good cornbread. Brown sugar is optional, though I think that many people from the Southern US would say that unsweetened is traditional. I am from the North, so I add the full 1/4 cup of optional brown sugar (and then sneak in a few more pinches). I have made it unsweetened, and it is also very good that way.
This is best eaten right away. It gets dry rather quickly after baking. If you end up with quite a bit of dry cornbread for some reason after you have made it, you can make cornbread stuffing out of it. There is a recipe in this book that you could use (p. 631).
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