dimanche 26 octobre 2014

Just good plain cornbread

Serves 6 to 8
  • 1 tablespoon corn oil
  • 1½ cups medium-grind cornmeal, stone-ground
  • ½ cup all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1½ cups buttermilk
  • 3 eggs, lightly beaten
  • 3 talespoons unsalted butter, melted
  1. Grease a 10-inch cast-iron skillet with the oil and place it empty in a cool oven, and set the oven at 400F (200C).
  2. In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, salt and baking soda.
  3. Pour in the buttermilk and eggs, and gently mix by hand until the mixture is thoroughly blended, stir in the melted butter.
  4. Remove the skillet from the oven, pour the batter into the skillet (the batter will sizzle), and return it to the oven.
  5. Bake the bread for 18 to 20 minutes, or until it begins to brown on top and a toothpick inserted in the center comes out clean.
  6. Serve the cornbread warm.