Last night for dinner we had Taco Soup (it's a favorite in this house). I decided to try a different recipe for our cornbread. I typically make a sweeter cornbread but I wanted to try a more "southern" style. I really enjoyed the way this came out. I had mixed reviews about from the boys. They all liked it but a couple preferred the sweeter bread. All said it went really well with the soup though. Making cornbread from scratch is not any more labor intensive than opening a box of Jiffy mix!
*I pulled this recipe from a food network magazine from a couple years ago. It's a Chef Cat Cora recipe.
Southern Cornbread
Ingredients
- 5 tablespoons unsalted butter, plus more for the pan
- 3/4 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (shake before measuring)
- 2 large eggs
Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until it just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
This is very close to the cornbread recipe I make. I'm from the south and my mother NEVER put sugar in our cornbread. The only difference in our recipes is the butter. I use vegetable oil.
ReplyDeleteMy family absolutely loves cornbread. I made taco soup with cornbread last night for supper :)