Vermont Maple-Sweetened Vermont Maple-Sweetened Cornbread Cornbread Vegetable oil cooking Preheat the oven to 400 degrees. Spray an 8-inch spray square pan with oil and set aside. Vegetable oil cooking spray 1 cup unbleached white 1 cup unbleached white flour Sift together the flour, cornmeal, baking powder and salt 1 cup stone-ground yellow flour into a medium bowl. 1 cup stone-ground yel- corn meal low corn meal Break the eggs into a smaller bowl and whisk them well. 1 tablespoon baking powder 1 tablespoon baking Whisk in the maple syrup, milk and melted butter or oil. 1/2 teaspoon powder Pour the wet ingredients into the dry and combine them Salt 1/2 teaspoon quickly, using as few strokes as possible. Salt 2 eggs Scrape the batter into the prepared pan and bake until 1/3 cup pure maple syrup 2 eggs golden brown, 20 minutes. Makes 9 squares. 1/3 cup pure maple 2/3 cup milk syrup 1/3 cup melted butter or mild 2/3 cup milk vegetable oil 1/3 cup melted butter or mild vegetable oil Preheat the oven to 400 degrees. Spray an 8-inch square pan with “The Cornbread Gospels” by Crescent Dragonwagon oil and set aside. Sift together the flour, cornmeal, baking powder and salt into a medium bowl. Nora’s Memaw’s Alabama Cornbread Break the eggs into a smaller Vegetable oil cooking Preheat the oven to 450 degrees. Spray a 10-by-16-inch bowl and whisk them well. Whisk spray baking dish (“Memaw always used glass”) with oil. in the maple syrup, milk and 1 cup stone-ground white Combine the dry ingredients in a large bowl, whisking or melted butter or oil. Pour the corn meal stirring well to mix. wet ingredients into the dry and 1/2 cup unbleached white flour In a small bowl, beat together the milk, buttermilk, egg combine them quickly, using as 1 1/2 teaspoons baking and oil. Add the wet mixture to the dry, using the absolute few strokes as possible. powder minimum number of strokes needed to moisten dry with Scrape the batter into the pre- 1/2 teaspoon baking soda wet. pared pan and bake until golden 1/2 teaspoon salt Transfer the batter to the prepared baking dish and bake 1 1/2 teaspoons sugar brown, 20 minutes. Makes 9 it until the top of the corn bread is golden brown and squares. 1 cup milk springs back when touched, about 20 minutes. If it’s not 1/2 cup buttermilk nicely brown after 20 minutes, transfer it to the top rack 1 egg of the oven and give it 5 more minutes. Serve, hot from 1/4 cup mild vegetable oil the pan if possible, with butter. Makes 6 thin squares. Butter, for serving (op- tional) “The Cornbread Gospels” by Crescent Dragonwagon

Nora’s Memaw’s Alabama Cornbread Vegetable oil cooking spray Preheat the oven to 450 degrees. strokes needed to moisten dry with 1 cup stone-ground white corn meal Spray a 10-by-16-inch baking dish wet. 1/2 cup unbleached white flour (“Memaw always used glass”) with Transfer the batter to the prepared 1 1/2 teaspoons baking powder oil. baking dish and bake it until the top 1/2 teaspoon baking soda Combine the dry ingredients in a of the corn bread is golden brown 1/2 teaspoon salt large bowl, whisking or stirring well and springs back when touched, 1 1/2 teaspoons sugar to mix. about 20 minutes. If it’s not nicely 1 cup milk brown after 20 minutes, transfer it 1/2 cup buttermilk In a small bowl, beat together the milk, buttermilk, egg and oil. Add to the top rack of the oven and give 1 egg it 5 more minutes. Serve, hot from 1/4 cup mild vegetable oil the wet mixture to the dry, using the absolute minimum number of the pan if possible, with butter. Butter, for serving (optional) Makes 6 thin squares.