Sunday, March 29, 2009

Seeking the perfect cornbread recipe

I've tried making cornbread many times and I've never yet found one that really makes me happy. I have to admit that I'm comparing it to the cornbread from a now-defunct Mexican restaurant but they had a sweet, moist, cornbread that was long as it was fresh.

My most recent attempt is from this blog. I halved the recipe below but increased the sugar a bit.

Adapted from Magnolia's Southern Cuisine, by Donald Barickman

2 c. coarse stone-ground yellow cornmeal
1 1/4 c. plus 2 T. all-purpose flour
1 T. plus 1 t. non-alum baking powder
1/2 t. kosher salt
5 T. sugar
4 large eggs, lightly beaten
2 c. buttermilk
5 T. unsalted butter, melted and cooled slightly
1 T. safflower or peanut oil, for oiling skillet

Preheat the oven to 425 degrees Fahrenheit. Place the rack in the top third of the oven. If you are using a cast iron skillet, as soon as the oven reaches 425, place the skillet in the oven and let it preheat. This is what makes the wonderful brown crust.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt and sugar. Whisk the eggs into the buttermilk, then pour the buttermilk mixture into the dry ingredients. Using a rubber spatula, stir gently to combine. Stir in the melted butter.

Carefully remove the skillet from the oven. Using a paper towel carefully oil the skillet with the safflower or peanut oil. Pour the corn bread batter into the skillet and enjoy the wonderful sizzling. (If using a 9" x 13" pan, do not preheat it. Just oil it and pour in the corn bread batter.)

Bake for 25 minutes or until the top is brown, the center is firm and a knife or skewer inserted into the center comes out clean. Remove the corn bread from the oven and let it sit in the skillet for 8-10 minutes to cool slightly before cutting and serving.

Verdict: Bland. It needs more salt and sugar. I liked the texture quite a lot. But slathered with butter and honey it was good. Sam loved it. Hmmm, wonder if there is a cornbread recipe that uses honey as a sweetener?


LisaTV said...

My favorite cornbread is actually a yeast bread, rather than a quick bread. Bear in mind I actually like the Jiffy mixes too!

Mom said...

Try this one Anne.


1 cup milk
1/4 cup butter
1 large egg
1 1/4 cup yellow, white or blue corn
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking flour
1/2 teaspoon salt

Heat over to 400 degrees. Grease bottom and sides of round nine inch pan or square 8X8 pan with shortening.

Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).

20-25 minutes at 400 degrees

We both like this recipe. It's from a Betty Crocker Best Baking Cookbook

Love, Mom