There are so many recipes available for cornbread. This is my new favorite one … let me explain why …
I grew up here in southern California. My grandma made corn muffins (sometimes from scratch … sometimes Jiffy) which were made with yellow cornmeal. They were slightly sweet, fairly light and fluffy, but had a little crunch on the crust or top.
My hubby grew up in Appalachia (south-east Kentucky). His mom made cornbread with white cornmeal in a cast iron skillet. It was very dense and on the dry side, not sweet and usually served in a bowl under soupy pinto beans.
I am not looking to start a “family fued”. Every family has their own favorites and preferences, but …
I believe that I have found the perfect marriage of the two. This cornbread is slightly sweet and dense, has a nice crust from the cast iron and is moist from the buttermilk. I found the original recipe in a Southern Living magazine and slightly adapted it.
- 1-1/4 cups unbleached flour (or all-purpose)
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup butter, melted
- 2 large eggs
- 1 cup buttermilk
- Preheat oven to 400°F. Lightly grease a 9-inch cast iron skillet, and heat in oven 5 minutes.
- Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
- Pour batter into hot skillet. Bake at 400°F for 20-25 minutes or until golden brown. 8 servings
I look forward to your comments …