12 Sep

Granola with BIG Clusters

DSCF4180

I really like America’s Test Kitchen because they let you in on all sorts of culinary tips and tricks that, when implemented, work really well. It’s comforting knowing that they did a number of tests to find the best results for a recipe.

I found this little granola-making trick on America’s Test Kitchen and recently implemented it. It results in a nice, chunky granola with big clusters (which are, let’s be honest, the best part of any granola).

Most granola recipes call for regular stirring while the granola bakes, but this one is quite different.

The Process for Chunky Granola with Big Clusters

Step 1: Press down the granola mixture into a baking sheet creating a compact layer.

Step 2: Bake the granola without stirring, rotating the pan halfway through baking.

Step 3: Once the sheet of granola has cooled, break it up into pieces.

Basically you’re making granola bars and then breaking them up into granola. And it works like a charm.

I used the technique on this granola recipe and it turned out to be the chunkiest granola ever. Take notes my friends, because this process is a winner.
DSCF4177

15 Mar

Super Soft White Bread

It’s the 15th of the month, that means it’s time for this month’s Baking Partners Challenge. The theme for this month is Gelatinized Starch.

I know it probably doesn’t sound as exciting as macarons(!) or cookies(!) or pie(!), but to me it’s super exciting because it means bread making. . . an you know I love bread making.

It can go by many names—tangzhong method, scalded flour, water roux—but they’re all essentially the same thing: Gelatinized Starch.

Super Soft White Bread

How Gelatinized Starch Works to Make a Soft Bread

Flour is made up of starch granules. Let’s think of them as bricks.

If you take some of that flour then add water and heat up, the starch gelatinizes. The starch granules in the flour will suck up all the water until they explode (think of a brick crumbling into sand) into starch molecules which suspend themselves in the water.

Your standard bread recipe doesn’t have the moisture, heat, or time for the starches to gelatinize during the baking process, so the bread is like a sturdy house built of starch ‘bricks’. It’s dense.

However, if you make ‘sand ‘ by gelatinizing the starch before baking the bread, then you’ll build yourself a sandcastle or, in bread terms, a soft and fluffy pillow of deliciousness.

Super Soft White Bread

Super Soft White Bread

Makes two 9”x5” loaves
Adapted from Christine’s Recipes

So in this recipe your starter is some flour that’s been heated up with water to 65*C to create a gel (known as the tangzhong method). This is added to the final dough, making a soft and fluffy bread.

This recipe is great on it’s own as a sandwich bread. It also makes a really good base for sweet breads (like cinnamon bread, or hot cross buns, or buns filled with custard) which are best with dough that has a soft crust and light crumb like this one does.

Starter Ingredients:

50g/ 1/3 cup bread flour
250ml/ 1 cup water

Final Dough Ingredients:

700g/ 5 cups bread flour
110g/ 1/2 cup sugar
10g/ 2 tsp salt
2 large eggs
250mL/ 1 cup water
All of the starter
12g/ 4 tsp instant yeast
60g/ 3 Tbsp oil

Directions – starter:

In a small saucepan whisk the flour into the water and remove lumps. Cook over medium-low heat, whisking constantly. Heat the mixture to 65*C. It will be thick and hold the ‘lines’ made by stirring with the whisk.

Tangzhong - see all the streaky lines?

Remove from heat and transfer to a bowl. Cover with a cling wrap sticking right onto the surface of the starter. Let cool. It can be used immediately once cool or stored in the fridge for a few days as long as it doesn’t turn grey.

Directions – final dough:

Combine all the dough ingredients into the bowl of a mixer with a paddle attachment. Mix on low speed until the dough comes together and then switch to the dough hook. (You can also mix the whole thing in a bowl with your hands and knead it manually). Knead on high speed for 6-10 minutes until the dough is elastic, smooth, and not sticky. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done.

Form the dough into a ball and place in a greased bowl and cover with plastic wrap. Proof in a warm place until doubled in size, about 40 minutes.

Transfer to a clean, floured surface. Deflate and divide the dough into 6 equal portions. Knead into ball shapes. Cover and let rest for 15 minutes.

Flatten each portion of dough into an oval shape. Fold like a letter: 1/3 from top edge to the middle and press, then fold 1/3 from bottom to the middle and press. From the narrow end, roll the dough into a cylinder. Repeat with the remaining dough pieces.

Fold overFold over againRoll upSide by side in baking pan

Place 3 side by side into each of 2 greased 9”x5” loaf tins, with seal facing down. Cover and proof in a warm place until double in size.

Bake in a pre-heated 356F oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled.

Super Soft White Bread

 

 


BakingPartners



31 Dec

The 2012 Holidays Recap

 

I ate a lot of food and cooked even more.

Christmas Eve was the main event hosted by my sister and I at my dad’s place. We made sushi, spring rolls, pulled pork sliders, mini grilled cheese sandwiches with shooters of tomato soup, baked brie, and a bunch of other tantalizing appetizers.

Turns out, these Pear, Blue Cheese, and Toasted Walnut Salad Spears? Seriously good.

Pear, BLue Cheese, Toasted Walnut Salad Spears

Lots of Hot Yoga and Weightlifting

I started up my new 5/3/1 weightlifting routine of presses, squats, and deadlifts. It has been keeping me in the gym slightly longer than usual with all the reps on the accessory exercises.

My friend Jasmine got a pass for the hot yoga studio while she’s in town for Christmas so we went together a couple of times and I went without her too. Ahhh… I’m loving yoga.

I got what I wanted for Christmas

. . . a tea infusing travel mug from Matt.

Christmas Morning

It has a lid I can use to rest the mesh insert when my tea is done steeping and better yet, this one is a thermos to keep my hot stuff hot.

I also scored some gift cards to SportChek (I see hiking boots in my future!) and a nice cash-infusion.

I Experienced the Awesomeness of Fondue, again.

My girlfriends and I got together for a FUN-due evening while everyone was home for the holidays. We hit up The Melting Pot for the cheesy, meaty, and chocolatey goodness of fondue.

I love going here for dinner. It’s makes for a nice, long night out where you can chat while your skewers of meat simmer away in the pot.

Me and Cristina at the Melting Pot

The Melting Pot

I saw my cousin get hitched

I went to the bachelorette party last weekend hosted by my cousin’s seriously fun friends and then came the rehearsal on Thursday where I met more of her seriously fun friends, and finally this weekend was the wedding. . . which did not disappoint.

And I’m so happy for my amazing cousin and her new husband, whom I very much adore.

Jenn's Wedding  Jenn's Wedding

I filled up on cake and a lot of cookies so I couldn’t even try the late night poutine bar (umm. . . how cool is that?!) and then I literally danced for hours.

Jenn's WeddingGettin’ low is my specialty.

. . . And it’s not even New Year’s yet!

Oy. What a jam packed holiday.

16 Nov

Food is not a reward

Food is not a reward. This is a philosophy that I try to uphold. Food is nourishing, energy-producing, sustaining, celebratory, and uniting among other things. But for anyone other than the family pet it shouldn’t be a method of positive reinforcement.

So, in some ways I feel like participating in the Hot Chocolate 15K was a bit hypocritical of me and might be setting a bad example.

Let me see if I can explain myself out of this one.

Hot Chocolate 15K

The Hot Chocolate 15K was that 9.3 mile (15km) race I ran in Chicago this month with a finish line party that left participants lining up for mugs of hot cocoa and fondue. 40,000 people registered to run this race (which at $73 after fees isn’t cheap by any stretch) with the prospect of rewarding their endurance with chocolate.

I usually get upset about things like this– that is the association of junk food (or any food, really) with moderate exercise. House-league sports teams giving kids sugary sports drinks during one hour practices; karate teachers handing out Hallowe’en candy after classes; gym dates with girlfriends followed by venti frappucinos; it all drives me insane.

This doesn’t promote a ‘healthy balance’.

A healthy balance is a workout followed by a piece of cake because it’s your mom’s birthday, not just because you finished the workout. No, this sort of activity is just promoting the idea that you can exercise away a bad diet which, guess what?, you can’t.

Hot Chocolate 15K

So if this is the way I feel, then why did I bother registering in the first place? A couple of reasons:

1) I need a gimmick to race. Why would I bother paying and registering and getting up early to participate in a race when I could sleep in and run on my own time for free?

I’m going to get to take pictures with all my favourite Disney characters? I’m in.

I get to a sweet medal or sweatshirt for participating? I’m in.

I get a cup of Ghirardelli hot chocolate at the end of the race on a cold fall morning? I’m in.

2) I wanted to race with my sister in Chicago. We were planning to run the Colour Run (gimmick!) in Chicago this summer but it sold out before we registered. So I looked for another fun run in Chicago on a weekend that she would be in Illinois (she comes home a lot!) and this one fit the bill. It’s long (longer than Vicki has even ever run before) so it really felt like more of an event than just a 5K would have.

3) It was a vacation. Participating in the race gave us the opportunity to make a fun weekend out of it in downtown Chicago that we otherwise wouldn’t have had. And we got to run along the Chicago waterfront which I otherwise would not have had the chance to have done.

4) Most importantly, I didn’t think of the Chocolate as a reward, but as a celebration. There’s a difference. I don’t cap every 9 mile run I do off with bowl of fondue and a cuppa cocoa. This was a special occasion. Getting to sit under the sunny skies in Grant Park with my best friend and my sister and chat about our race experience over a cup of hot chocolate felt celebratory.

Hot Chocolate 15K

It’s hard to feel bad about my race choice when I had such a good time participating and when I really didn’t consider the Hot Chocolate party as a reward for running. But to many participants I think it was, and that kind of thinking can be deterimental to having a balanced lifestyle.

I’m sure I could have found another race for us to do that would have been just as fun and celebratory without the food rewards. I’m going to be keeping my eyes out for one.

30 Oct

Chicken Shawarma Nuggets Recipe

Last night Matt asked me what was for dinner and I said “Chicken Nuggets” to which his answer was. . .

“Is it my birthday?!”

. . . which is his typical answer when I’m making something with meat in it, especially chicken.

Luckily he’s usually mum when I make something with cabbage or kale or copious amounts of beans (which is probably 4 nights a week). He’s such a good sport, so I guess he deserves some chicken nuggets once in a while.

But, okay, let’s not go crazy. I didn’t just open a box of frozen chicken nuggets for the guy. I made them lovingly from scratch and loaded them with seasonings . . . so in the end the only thing that made them chicken nuggets was their shape.

These aren’t “real” chicken nuggets, but they’re chicken nuggets made with real ingredients.

They’re not coated in breading but there are bread crumbs inside to keep them soft and bind them together.

They are abundantly flavourful.

Oh, and they taste like shawarma so they’ll be just as tasty at 2AM after a drinking bender as they are for dinner.

You all know my reaction to chicken dishes is typically mediocre, since I find them dry and tasteless. But not these. All the spices and herbs makes them super flavourful and the bread crumbs keep them from drying out. I really liked these nuggets. A lot. Consider them part of the repertoire.

P.S. I don’t have any pictures since we ate them all!

Chicken Shawarma Nuggets

Adapted from In the Kitchen with a Good Appetite
Makes 12-15 nuggets

Ingredients

1 pound ground chicken
1/2 cup bread crumbs
2 shallots, minced
2 T chopped fresh dill
1 clove garlic, minced
1/2 of a scotch bonnet pepper, minced (optional if you like serious spice)
1/2 t salt
1/2 t cumin
1/4 t allspice
1/2 t cinnamon
1/4 t pepper
plain yoghurt to serve (optional)

Directions

Preheat the oven to 375°F.

Line a baking sheet with foil and spray with pan spray.

Stir together the bread crumbs, shallots, dill, garlic, hot pepper, and spices in a large bowl. Add in the chicken and mix everything together with your hands until combined.

Form the chicken mixture into nugget shapes and place on the baking sheet.

Bake for about 8-10 minutes or until cooked through. The time will depend on their thicknes. check the fattest one for doneness (I just cut into one with a knife).

Serve with a dollop of yoghurt.

26 Oct

Juniper Chocolate Cake for Nonna’s Birthday

Today is my Nonna’s birthday. She’s a young 89.

Nonna's Birthday

Everyone comments on how cute she is. All. the. time. There’s something about her Italian accent combined with her emotional expressions of gratitude and her height of 4’10” that makes people find her adorable.

I hope people think I’m cute at 89.

Anyway, I made her a cake because 1) It’s her birthday (obviously), and 2) she likes sweets almost as much as I do.

The Cake

I used this recipe for Juniper Chocolate Cake which I thought sounded delicious (I love the pinecone-y taste of juniper berries). It burnt a little at the top, but I wasn’t worried because I was going to cut the top off to even it out and frost it. Matt sampled some of the trimmings last night after I baked the cake.

“Umm. . . it tastes really burnt.”

I taste it.

“It’s not that burnt, are you sure that’s not the juniper that you’re tasting?”

“Oh. So, it’s supposed to taste like that?” . . . followed by a disgusted face that Matt was trying very hard to disguise.

*Sigh*.

Disregarding Matt’s opinions, I thought the texture of the cake was great. It was nice and dense and substantial (which I really like in a cake). I didn’t mind the taste, and actually the more cake that I ate the more I liked it. But, yeah, the juniper flavour was a tad on the strong side and I could have lived without it.

The Frosting

I topped the cake with this recipe from Joe Pastry for Heritage Frosting, which is buttercream for poor people (or calorie conscious people, if that’s your bag). It uses a cooked flour&milk combo beaten into the standard butter&sugar combo of buttercream. It’s dead simple to make and while it doesn’t taste quite as rich as American buttercream, it is still very sweet—just the way frosting was meant to be.

Juniper Chocolate Cake

It’s nothing fancy, but you all know I can’t make anything look nice.

The Result

So I made a dense chocolate cake with sugary frosting that was surprisingly quick and easy to pull together. Were it not for the strong juniper taste this would have been the perfect cake.

Nonna liked it, but she likes just about anything that contains sugar and butter (and, God bless her, she’s 89 and not diabetic. I hope I have her genes.).

Back in the old country in the 1920s, if you were lucky, for your birthday they would make pinza: just flour mixed with figs and cooked under embers until you got a rock hard ‘cake’ that would, according to Nonna, “break your toes if you dropped it on your foot.”

I guess anything is better than the pinza.

13 Oct

Fattoush Salad

It’s time for another Eating the Alphabet recipe link-up where each month we make a recipe featuring a fruit, vegetable, legume, or whole grain from a different set of letters of the alphabet.

So far I’ve done:

(A or B): Buttercup Squash and Artichoke Pasta
(C or D): Grenadian Oil Down with Cassava (Favourite)
(E or F): Homemade Fig Newtons (Favourite)
(G or H): White Chicken Chili with Hominy
(I or J): Juniper Berry Bechamel
(K or L): Kamut Brioche
(M, N, or O): Caramelized Onions
(P, Q, or R): Pomegranate Glazed Eggplant (Favourite)

This month’s letters are S or T so I decided to take a look at Sumac.

SumacSumac Plant (Image source)

Sumac is a quintessential ingredient in Lebanese and Middle Eastern cooking. The sumac plant grows wildly in the Middle East and is harvested in the fall. A variety of sumac also grows wildly in North America, I’m sure you’ve seen it before, except the North American variety is poisonous. . . so don’t try foraging it in your back yard!

The sumac plant makes a cluster of tiny fruits that are ground into a powder that is used as a spice. It is deep purple in colour and has a lemony taste but is more tart than lemon. There’s really no good substitute for sumac.

Sumac (1)Sumac Spice (Image Source)

One of my favourite use of sumac is in fattoush, a Lebanese chopped salad loaded with vegetables, dressing with a tangy sumac dressing, and topped with crispy fried pieces of pita. In this version I toasted the pita instead of fried it, which obviously isn’t as delicious as fried pita, but it is a quicker and easier variation.

This is a pretty standard fattoush recipe but you are free to play around with the ingredients a bit by adding chopped parsley or diced peppers or your favourite salad vegetable.

Keep in mind that the keys to the flavour of this salad are the fresh mint, the sumac, and the pita, so don’t sub these ingredients, whatever you do.

Fattoush Salad

Makes one huge salad (enough for probably 8 people as a side dish)

Ingredients

Salad

1 head of romaine lettuce, torn into bite-sized pieces
1 medium English cucumber, diced
2 small tomatoes, diced
1/2 bunch radishes, halved and sliced
2 green onions, diced
1 bunch fresh mint, chopped
1 large pita

Dressing

2 cloves garlic
2 lemons, juiced
1/2 cup extra-virgin olive oil, plus extra for pita
2 T sumac, plus extra for pita

Directions

Preheat the oven to 325F. Brush the pita with the extra olive oil and sprinkle with the extra sumac. Toast in the oven until crispy and golden. Break the toasted pita into small shards and set aside.

Put all the salad ingredients into a large bowl and stir together.

Sprinkle the garlic with a dash of salt and mash with the side of a knife (or a pestle). Place the garlic in a small bowl and whisk in the lemon juice, sumac, and olive oil.

Pour the dressing over the salad and stir until all the ingredients are coated. Add the pita pieces and toss to combine.



(Click for more info on Eating the Alphabet)



01 May

Stuff I’ve Made Lately

Here’s what I’ve been up to in my kitchen lately:


Detox Salad with Broccoli and Currants

from Oh She Glows

I’ve made this recipe more times than I can count in the last several months and it is probably one of my favourite salads. I can eat it in massive proportions, so it’s a good thing that the recipe makes a huge batch.

I like to put a little more currants than the recipe calls for.

I also use lime juice instead of lemon and cilantro in place of parsley. Thumbs up.

Broccoli Currant Salad(Image Source)


Spring Egg Salad

from Green Kitchen Stories

The yoghurt curry dressing used on this mix of boiled eggs and fresh vegetables is very tasty. I like that this recipe comes off as light and fresh yet decadent at the same time.

Though the recipe doesn’t call for it, I blanched my veggies before mixing them in the salad. Also, I left out the grapes and the sprouts. I think there are a lot of variations that you can do with this recipe.

Spring egg saladSpring Egg Salad
(Image Source, left. That’s my version on the right)


Chicken with Creamy Chive Sauce

from PreventionRD

I have made this dish several times since I first tried it, including once for Matt’s birthday in January. I pretty much buckle at the knees for anything ‘creamy’, and I especially like this recipe because it’s a bit on the healthier side since it uses yoghurt instead of cream. The sauce is honestly to die for.

I’ve made this with both chicken and pork and they are both very good. I even made it one time using red wine instead of white and it came out burgundy in colour and just as delicious. This has been one of my top meat recipes as of late.

chicken with chive sauce(Image Source)


Pasteli

from Leftover Queen

This is the Greek version of sesame candies. It’s rich with honey, has a deep sesame flavour, and is very very sweet. Unlike the sesame bars I’m used to, these are soft and chewy because they use honey instead of sugar (which hardens the candy).

I have only made these once and found them to be a bit on the sweet side, so I would probably not cut them into squares any larger than 1”. I only made half the recipe and it still made quite a large batch.

Pasteli(Image Source)


Mushroom Ragout 

from David Tani via TheKitchn

So far I’ve made this mushroom sauce twice. It’s fantastic and very deep in umami taste. It makes a really good substitute for a meat-based dish. I’ve made the recipe as written and once with water in place of the mushroom broth (which, to be honest, I didn’t notice was missing). It’s very very good.

Mushroom Ragu
(Image Source)

Norwegian Apple Cake 

from Rosa’s Yummy Yums

I was first drawn to this recipe because of Norway in the title and I’ve been all over anything Norwegian since I came back from visiting the country. Then I was intrigued by the high apple-to-flour ratio and the lack of any fat (outside from the 1 egg in the recipe).

I made it this week and it is already half gone. I like that it is light, soft, and moist from all the apples packed in there. It isn’t too sweet or too decadent but is full of flavour from the spices.

It’s the perfect not-so-guilty dessert (I calculated 1/8th of the cake at only 110cals) that could easily double as a breakfast.

eplepai
(
Image Source)

03 Apr

Okonomiyaki

downton(Source)

I spent the entire weekend watching the first season of Downton Abbey a period drama set in England in the years leading up to World War I. I love historical fiction and this one is particularly gripping. I love the characters, especially the house staff, the storyline, and the costume design.

The time that I spent not watching Downton this weekend was spent wishing that women still dressed like the Ladies in the show, and wondering what it would be like to have a wardrobe like that. And the hats! Oh I just love the hats.

downton fashiondownton fashion 2downton fashion 4downton fashion 3

(source: 1, 2, 3, 4)

But in the end I’m grateful that I don’t need a ladies maid to dress me twice a day. And that I don’t have to get dolled up just for dinner with my family.

And speaking of dinner . . .


I wish I had a more British to post about, but instead we’re going to Japan.

Okonomiyaki

I’ve made okonomiyaki twice in as many weeks which means it must be good. Plus it’s fast to make and I have all the ingredients on hand.

Aside from my own kitchen, the only other place I’ve had okonomiyaki was at Okonomi House on Charles Street in Toronto, not far from my old apartment. I thought it was so good that I went to eat there by myself more than once which for me, who would rather cook and eat at home all the time, is saying something.

Okonomiyaki is a Japanese dish that’s part pancake, part omelette, and all awesome. It’s made with eggs, cabbage, and a type of Japanese yam (though I used potato) and topped with mayo and a Worcestershire-flavoured sauce.

tenkasu
Tenkasu

When I made this dish the first time, I took a little bit of the plain batter (before adding the cabbage and onions) and fried it in a thin layer of oil to make tenkasu (which is just bits of fried batter that is used as an flavouring ingredient in okonomiyaki and other Japanese dishes). I didn’t really taste the tenkasu in the final dish so I cut out this step and didn’t miss it.

Okonomiyaki

makes 4

Ingredients:

1 small (~1/4lb) potato, grated
4 t. fish sauce
2 T. water
3/4 c. all purpose flour
3 eggs
3 T. pickled ginger, diced
3 c. finely chopped cabbage
2 green onions, chopped
Oil for cooking

Topping:

  • shredded nori
    mayonnaise
  • Okinomiyaki sauce – 3 T ketchup + 1 t soy sauce + 1 T Worcestershire

Directions:

Combine the potato, water, fish sauce, flour, and eggs into a bowl to make a loose batter.

Stir in the remaining ingredients.

Heat a large non-stick pan to medium low with enough oil to just coat the pan.

Spread 1/4 of the batter in a circle on the pan. Cover the pan let it cook for about 5-6 minutes. Flip and cook 3-4 minutes more. Place the finished okonomiyaki on a plate in a warm oven until the others are ready.

okonomiyaki

Repeat the process with the remaining batter.

Brush with okonomiyaki sauce, top with a mayonnaise, and sprinkle with the shredded nori.

02 Feb

Moist and Tasty Cornbread

It’s been a couple of weeks since I baked up any bread so I decided to dig into the depth of my fridge for the sourdough starter that I’ve neglected for months. When I took the plastic wrap off the bowl I was blown away by the intense alcohol smell. I considered trying to refresh a small portion of the starter, which I can usually do even if it’s been dormant in the fridge for a while, but from its pungency (yes, I made the mistake of tasting it) and soupy consistency I wasn’t confident that it would come back to life.

So I pitched the whole thing.

I’m contemplating making a new starter this weekend, but I’m uncertain of my abilities to keep it alive. Living things always seem to be at risk on my watch– my sourdough starter, the succulent planter I bought for my desk when I first started my job, the geraniums my mother-in-law planted at my house. Funny how all those things– sourdough, succulents, geraniums– have a reputation for heartiness. They’re not easy to kill. And yet through neglect and mistreatment and disregard I’ve managed to kill them all.

Luckily my dog is still alive; though I probably deserve little credit for this. It’s entirely because of my husband’s care and attention. He notices when she wants food and when she’s scratching too much and when she seems sad and when she needs to take her flea medication while I sit back and watch her thinking that she’s entirely normal. “No Sam,” he’ll disagree, “I think she needs to go to the vet.” And she usually does.

I can’t keep anything alive.

So after pitching my sourdough starter I decided to make a ciabatta bread but realized that I had no yeast. So that idea was scrapped too and since I didn’t have bananas I couldn’t make a banana bread either. So I ended up making cornbread the only other chemically leavened bread that I could think. I didn’t really want it but I was bored and wanted to bake. In the end it turned out so moist and delicious that I couldn’t stop eating it.

This would be really good to make on Super Bowl Sunday with some whisky baked beans.

Moist and Tasty Cornbread

makes one 10″ round loaf

Ingredients

1 cup (6 ounces) coarse cornmeal or polenta
2 cups milk (I used soy)
1 3/4 cups (8 ounces) all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup granulated sugar
1/4 cup brown sugar
3 large eggs
2 tablespoons molasses
2 tablespoons butter, melted

Directions

Soak the cornmeal in the milk. Cover and leave at room temperature for 1 hour.

Preheat the oven to 350°F.

In a large bowl stir together the flour, baking powder, baking soda, salt, and sugars.

In a separate bowl, lightly beat the eggs with the molasses and melted butter. Add the egg mixture and soaked cornmeal mixture to the flour mixture and stir with a large spoon or whisk until all the ingredients are evenly distributed and the batter is blended and smooth to the consistency of pancake batter.

Line a 10-inch round cake pan with parchment and spray with nonstick cooking spray. Pour in the cornbread batter. Bake the cornbread for about 35-40 minutes, or until the bread is firm and springy and a toothpick inserted in the center comes out clean. The top will be a deep golden brown.

Allow the cornbread to cool in the pan for at least 15 minutes before slicing it into squares or wedges.