Blog | Maya Angelou’s Cornbread Recip . . .
Maya Angelou's Cornbread Recipe
Maya Angelou's Cornbread
Created By Elizabeth Barbone
May 29, 2014 Maya Angelou's recipe for cornbread comes together in just minutes.
recipe adapted from "Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes" by Maya Angelou. Random House (October 9, 2007)
10 minutes Cook time:
about 18 minutes Total time:
about 30 hour
2 cups gluten-free cornmeal 1/2 cup white rice flour 1 tablespoon granulated sugar 4 teaspoons baking powder 1 teaspoon table salt 1 1/2 cups plus 2 tablespoons milk 2 large eggs, beaten 1/2 stick butter, melted (original recipe calls for 1/4 stick of butter. But I found that 1/2 stick works really well.) 1/2 pound crisp cracklings, broken into 1/2-inch pieces, optional
- Preheat oven to 425° F. Spray a 10-inch cast iron skillet with non-stick cooking spray. Or spray a 8x8x2-inch pan with non-stick cooking spray.
- Mix dry ingredients; stir in milk and eggs. Pour in butter, and add cracklings. Stir. Pour mixture into pan and bake until set, about twenty minutes.