Tuesday, August 25, 2009

Classic Cornbread

Day 35 Recipe 23
I was attempting to just lay low today, but the cookbook was calling my name!! So I flipped through the pages and found a recipe I could make with ingredients that I already had. So corn bread it was. While making this, I kept thinking... is this really any better than the Jiffy Cornbread Mix that you can buy for like 39 cents. Any boy was it! It was very moist, and so yummy with a big dollop of honey butter on top!
Classic Corn Bread
From Williams-Sonoma
Essentials of Baking


1 cup cornmeal
1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh corn kernels (Optional, and I left them out)
2 large eggs
3 tablespoons honey or firmly packed brown sugar (I used brown sugar)
1 1/3 cups buttermilk (If you don’t have buttermilk on hand you can add 1 tablespoon lemon juice and then enough milk to equal 1 cup, then let sit for 5 minutes)
3 tablespoons unsalted butter


1. Position a rack in the middle of the oven, and preheat to 425 degrees. Butter an 8 inch cast iron frying pan or 8 inch square baking pan.

2. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and the corn kernels (if using). Set aside.

3. In a large bowl, whisk the eggs until blended. Add the honey (Or brown sugar), buttermilk, and butter. Whisk until blended. Add the dry ingredients and stir until evenly moistened.

4. Pour the batter into the prepared pan and smooth top with spatula. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Let the bread cool slightly in the pan on a wire rack. Serve warm. Store at room temperature in an airtight container for 2-3 days. I highly recommend serving with honey butter!!

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