Have you ever had a recipe that you make so often that you take it for granted? I made cornbread to have with dinner tonight and it occurred to me that I should blog about it. I've made this recipe so often... at least a couple times a month. It's such an obvious topic and yet it had never remotely occurred to me before!
I often turn to this recipe when I have some buttermilk to use up in the fridge, as was the case tonight. This is usually served as an accompaniment to my beef stew, but tonight it was served with pork ribs, corn and squash with salad.
Don't overcook it or it will be too dry. The recipe below refers to a 25 minute cooking time, but my oven gets the job done in 20. I pull it out when the top starts to turn golden brown and like it best when it's just a tad underdone when pulled from the oven. It will cook fully while it's resting on the counter. Best eaten while still warm, this cornbread is still okay the next day if you warm it up a little in the microwave first
This is usually just served with a little bit of butter. Feel free to add something extra to jazz it up (see the bottom of the recipe for some ideas).
Buttermilk Corn Bread
from Bread by Beth Hensperger
(yield: one 9 inch round bread; 6 to 8 servings)
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
4 tablespoons unsalted butter, melted
- Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
- In another bowl, mix eggs, buttermilk and butter. Add to dry ingredients and stir until all ingredients are just blended. Take care not to overmix.
- Pour batter into a greased 9 inch pie plate. Bake in a preheated 400 degree oven for about 25 minutes until golden brown around the edges and a cake tester comes out clean. Let stand 15 minutes before cutting in wedges to serve.
- 1 cup blueberries, raspberries or cranberries (great for breakfast)
- 1 cup grated cheddar cheese
- 1 cup fresh or thawed frozen corn kernels