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Cornbread recipe!
OK so I'm adding this recipe for my friend thinking_caps. Hope you enjoy!

This recipe makes 12 cornbread muffins. The same recipe can be used to make Johnny Cake (the Canadian term for cornbread) but I'm not sure about the size of cake pan you'd need to use, so I'll have to get back to you on that.

1 1/3 cups buttermilk (you can substitute buttermilk with 1 1/3 cup regular milk mixed with 1 tbsp. lemon or lime juice, but no other kind of juice! Truth be told I've always used the substitution)
1/3 cup vegetable oil (melted butter could work too)
2 large eggs
1 tbsp. lime or lemon juice (this is needed regardless of whether you used the substitution above or not)
1 cup cornmeal
1 cup corn flour
2 tsp. finely grated lime or lemon zest (optional but if you used a fresh lime or lemon for the juice it's worth the added flavor to add the zest. It just gives it a nice citrus taste)
1 tsp. baking soda
1 tsp. salt

-Preheat oven to 375*F and grease a muffin tin.
-Whisk buttermilk, vegetable oil, eggs, sugar and juice to combine. In a separate bowl, stir together cornmeal, flour, zest, baking soda and salt. Add to buttermilk mixture and whisk until smooth (batter will be very fluid). Pour or spoon batter into greased muffin cups, filling 3/4 full.
-Bake for 15 to 18 minutes, until tops are golden brown and muffin springs back when touched. Muffins are best served warm, but these keep well for a day in an airtight container (if you do have left overs the next day try reheating them for a couple minutes).

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I don't have everything I need for this recipe, but I will soon enough. I've never tried lemon in a cornbread recipe before; it seems like it would cut back on some of the intolerable sweetness of it. Thank you, my dear, this is wonderful!

And please, call me Mr. Tetch.

Sorry, Mr.Tetch didn't mean to offend. If you're expecting something very sweet you might be a bit disapointed. While it's got a touch of sweetness, Canadian style Johnny Cake isn't really meant for dessert. It's lovely with a spot of tea for breakfast or served with a savoury dish instead of rolls. If you'd like something more dessert-like, you can make a delicate glaze for the muffins by mixing a bit of lemon or lime juice with icing sugar until you get a paste. You'd have to wait until the muffins are a bit cool before icing them, because if they're warm they'll just absorb the glaze. I still think they taste best plain and warm though.

I think I actually prefer them as more of a bread and less of a dessert, honestly.

No, no, I wasn't offended at all. I'm simply more comfortable being known as Tetch than my screenname, that's all.

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Hey thanks for the recipe! It's always good to have more than one.

Cornbread... Interesting. Sadly, there aren't many corn recipes around here, so if you'd be so kind and describe what they're like, it would he great.

There are different types of cornbread, some of them are very similar to regular types of bread and others are almost cake or muffin like. The recipe I put up and the vegan recipe are both more in line with the cake like types of cornbread. They're usually much less sweet than oridinary cake or muffins and have a slightly more crumbly texture. Most often they're eaten for breakfast or brunch, but a piece is also good to serve with soup or chili instead of a dinner roll. The one down side with cornbread/cornbread muffins is that it goes hard and stale very quickly. It's best to eat them hot out of the oven or keep them in an airtight container for, at most, a day or two. They have a delicate corn taste and are wonderful with a bit of butter and/or jam.

Sounds delightful. I'd have tried to make them, but my cooking skills barely allow me to cook rice.

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