Bready or Not: Tender Cornbread
There's just something about autumn and comfort food. That brisk morning breeze. The falling leaves. Pulling out those musty-smelling jackets from the back of the closet...
Oh, heck. Who am I kidding? I live in Arizona. It'll still likely be over 90-degrees at Halloween. My jackets will be staying in the closet another two months, and won't get much wear after that.
However, there is definitely a psychological feeling about autumn. I want all those cozy, sentimental signatures of the season, even if the air conditioner is blaring. When it comes to cold weather comfort food, cornbread is high on the list because it's such a good companion for all those winter goodies--soups, chowders, roast chicken, chili, turkey and gravy, the list goes on and on.
That tortured chicken THINKS it's the star of the dinner plate, but that cornbread is the Luigi to its Mario. Or something.
I cooked this cornbread up in a cast iron skillet because I love the crisp crust, but really any round cake pan or smaller casserole dish will do.
Tried and True Tender Cornbread
Adapted from Can You Stay for Dinner?
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
3/4 teaspoon salt
¼ cup butter (½ stick), melted, plus
2 Tablespoons butter
2 eggs
1 cup buttermilk (make your own with milk and lemon juice or vinegar)
1. Preheat the oven to 400 degrees F. Pull out an 8-inch round pan or a cast iron skillet. Place the 2 tablespoons of butter in pan/skillet and place it in oven to warm up.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.
2. In a small bowl, whisk the butter, eggs, and buttermilk until well blended. Pour this mixture into dry ingredients and gently stir until just combined.
3. Pour batter into prepared pan and bake for 22-25 minutes, or until a toothpick inserted in the center of the bread comes out clean.
OM NOM NOM.
Oh, heck. Who am I kidding? I live in Arizona. It'll still likely be over 90-degrees at Halloween. My jackets will be staying in the closet another two months, and won't get much wear after that.
However, there is definitely a psychological feeling about autumn. I want all those cozy, sentimental signatures of the season, even if the air conditioner is blaring. When it comes to cold weather comfort food, cornbread is high on the list because it's such a good companion for all those winter goodies--soups, chowders, roast chicken, chili, turkey and gravy, the list goes on and on.
That tortured chicken THINKS it's the star of the dinner plate, but that cornbread is the Luigi to its Mario. Or something.
I cooked this cornbread up in a cast iron skillet because I love the crisp crust, but really any round cake pan or smaller casserole dish will do.
Tried and True Tender Cornbread
Adapted from Can You Stay for Dinner?
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
3/4 teaspoon salt
¼ cup butter (½ stick), melted, plus
2 Tablespoons butter
2 eggs
1 cup buttermilk (make your own with milk and lemon juice or vinegar)
1. Preheat the oven to 400 degrees F. Pull out an 8-inch round pan or a cast iron skillet. Place the 2 tablespoons of butter in pan/skillet and place it in oven to warm up.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.
2. In a small bowl, whisk the butter, eggs, and buttermilk until well blended. Pour this mixture into dry ingredients and gently stir until just combined.
3. Pour batter into prepared pan and bake for 22-25 minutes, or until a toothpick inserted in the center of the bread comes out clean.
OM NOM NOM.
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