and all that hype about cholesterol is a bit misguided. And trans-fats? Some margarine has more than butter.
Cornbread should be made with buttermilk. Buttermilk is like brown sugar - it is almost always a superior substitution for the plain old "white stuff". It lends moisture, and a bit of tang, to baked foods. Buttermilk is more acidic than regular milk, and acid with baking soda initiates chemical leavening, so that corn cake will start to rise before it even hits the pan.
Crank your oven to 400 deg F
Cut up 1/4 C Butter in a 10-inch skillet.
Place skillet in oven. Keep an eye on it. It should get hot, but the butter should not scorch.
In a mixing bowl, stir together:
1 C AP Flour
3/4 C Cornmeal (I like locally grown and milled)
2 Tbs Sugar
2 1/2 tsp Baking Powder
1 tsp Kosher Salt
In a measuring glass, combine:
1 C Buttermilk
2 eggs
Add wet ingredients to dry. Combine. Remove skillet from oven. The butter should be bubbling slightly. Give the butter a swirl, to coat the sides of the skillet, then pour in the batter. If necessary, smooth the top of the batter with a spatula. Replace the skillet in the oven, and bake for 15 to 20 minutes.
The time it takes to bake will depend on how hot your oven actually cooks. In my current oven, I bake cornbread for about 18 minutes. If you're unsure, set a timer for 12 minutes. When that time has passed, start peeking in at your cornbread through the window (opening the door releases heat). When the center of the cake looks "set" (meaning, it has lost its glossy shine and has become firm), and the edges are golden, that's a good sign that it is close to done.
The usual toothpick test is useful, but remember that it will only tell you when something is undercooked, not if it's overcooked.
This recipe is quick. It's easy. And provides you with a soft, moist, and ultra-comforting pan of cornbread.
I am quite full, but I could sure eat a slab of that cornbread with a dollop of butter on top!! :)
ReplyDelete