I mentioned off-handedly today that there will be cornbread on the menu this weekend. When asked if I had the recipe up, I realized I didn’t because I don’t make it: J does. The first time he made it, we ate half the pan and we could’ve eaten more but calmer heads prevailed thereby preventing us from exploding. (For the record, it would’ve been worth it.)
This is actually a recipe from the Joy of Cooking, but J adds creamed corn, either chipotles or jalapenos for some heat, green onion, as well as shredded cheese. Scrumptious, I promise. If you can get your hands on a cast iron pan, do so. It’s the best vessel for cooking cornbread as it will make the edges nice and crispy. Be sure to get it screamingly hot, too: that’s the key.
Serves 4- 6 (If you bother sharing)
2/3 c sugar
2 beaten eggs
1-1/2 c all-purpose flour
1/2 c cornstarch
1 c yellow cornmeal
1 tb baking powder
3/4 ts salt
1 tb melted butter
1 c milk
1/2 c heavy whipping cream or buttermilk
1. Preheat your oven to 400F and place a cast-iron pan in the oven.
2. Mix sugar and eggs in a large bowl. In smaller bowl combine, the flours, cornmeal, baking powder and salt. Add the egg mixture to the dry mixture – do not over-stir.
3. Add butter, milk, and cream (or buttermilk), again stirring just until mixed.
4. Carefully remove the now-hot pan and add the butter. Let it melt and then add in the complete mixture.Place in the oven and cook 30 minutes or until a toothpick inserted through the thickest part of the bread comes back clean.