There is something very comforting about cornbread to me. I’m not sure if it’s the fluffy yet granular texture or the sweetness of the bread, but I can match it with breakfast, lunch or dinner. The temperature has dipped again (Damn lying groundhog) and motivation of the day has turned to baking. For anyone who hasn’t tried cornbread, it’s easy to make as per the recipe below or even easier you can purchase the ready made mix at some fine food stores. Any recipe I have stumbled across recommends using cast-iron to bake in as it will give your bread a nice golden crust. Also if you want to make your cornbread more savoury- you can add either some cooked corn kernels (for amped up texture) or 1 to 2 minced jalapeno peppers or even grated sharp cheddar cheese.
You will need:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp white sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter- melted
- 1 egg, beaten
- 3/4 cup buttermilk
- 1/2 cup whipping cream
- Preheat your oven to 450 F, brush pan with oil
- Combine cornmeal, flour, sugar, baking powder, baking soda and salt
- Whisk together butter, egg, buttermilk and cream. Stir quickly into the batter- CAREFUL NOT TO OVER MIX
- Put batter into pan and bake for 15 minutes until golden brown and firm.
- Flip and turn out of pan while still warm.