Thursday, February 7, 2013

cornbread


This recipe can be baked in an 8 inch cast iron or two mini loaf pans. The mini loaf pans are cuter but the cast iron makes a crisper crust. If you are using a coated metal pan, do not preheat the pan in the oven. Melt the butter separately, add it according to the recipe followed by the batter.

Southern Cornbread
5 tablespoons of butter
1 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup hot water
1 egg
3/4 cup buttermilk

Preheat oven to 450 degrees F. Place an 8 inch cast iron skillet in the oven while it heats.

Brown four tablespoons of butter. Add half cup of cornmeal and water and stir to make a stiff mush.

Whisk the remaining half cup of cornmeal with the baking powder and baking powder.

Whisk the egg and buttermilk until smooth then mix into the cornmeal mush. Stir dry ingredients into the mush.

Take the hot cast iron out of the oven. Add the remaining tablespoon of butter, swirl around the pan to melt and coat the pan evenly. Pour in the batter. Bake for 20 minutes or until a toothpick inserted into the center of the pan comes out clean.

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