Wednesday, August 29, 2018

Savory Cornbread

Here's another cornbread recipe!  The other cornbread recipe on my blog is just as good, but the sweet type.  This one has no sugar at all and is a little smoky if you use bacon grease rather than butter.  Unlike a lot of cornbread, this is not dry at all.  It pairs very well with chili or as a topping for any casserole that calls for cornbread batter poured on top since it isn't sweet.  I'll bet it would be very good dried and used for cornbread stuffing as well.
  
This recipe comes from Southern Plate.  My main change is to cut back on the buttermilk by 1/2 a cup, it just turns out too wet when I make it with the 2 C buttermilk described in the original. I also bake it at 350 instead of 450 and use a glass baking dish.  The glass baking dish is because I don't have a cast iron pan, and the lowered temperature is because it bakes much more evenly at the lower temp.
  
I suppose I should add that if you want to get really picky, you should use white cornmeal instead of yellow.  Apparently yellow cornmeal is a no no in southern cooking because livestock typically eat yellow corn.  I, however, like the color of yellow cornmeal better and the brand I like only comes in yellow, so yellow it is.
 
Enjoy!
  
Classic Cornbread
 
1 1/2 C fine cornmeal
3 Tbsp flour
1 tsp baking soda
1 tsp salt
1 1/2 C buttermilk
1 egg
2 Tbsp bacon grease or butter, melted
 
Preheat oven to 350 and grease a 7 by 11 baking dish.  Set aside.
 
Stir together dry ingredients.  Pour in buttermilk and egg, stir to combine, then stir in bacon grease until mixture is smooth.  Pour into prepared baking dish.
 
Bake until golden and a toothpick inserted into the middle comes out clean, about 20 minutes.
  
Yield: 6 large servings

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