Wednesday, January 07, 2015

Cornbread, y'all

I love making soup, and cornbread goes nicely with soup, so here is cornbread...


Cornbread:
1 cup yellow cornmeal
1 cup flour
2 TBSP sugar
1 tsp salt
3 tsp baking powder
A splash of coarse-ground yellow grits
1/2 cup butter or oil
1 cup yogurt or buttermilk (or soy/almond milk)
2 eggs, slightly beaten (or 2TBSP flax meal soaked in a little hot water for 10 minutes)

Mix the dry ingredients together in a large bowl.

Add the butter or oil to a 9" cast-iron skillet and stick the skillet in a 400°F oven until the pan is hot and the butter/oil shimmers (it's hot, too). This step is what makes the crust delicious.

Add the yogurt/buttermilk and the eggs to the dry ingredients and whisk together.

Remove the skillet from the oven and carefully pour the hot oil into the bowl and whisk together just to combine. It will sizzle and froth.

Pour the batter into the hot skillet, level the top with a spoon, and put it back in the oven.

Bake at 400°F about 25-30 minutes, or until the center is set and the top is a delicious shade of brown.

It goes really well with soup.

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