I have been making this recipe since I was in high school. When I spent my junior college year abroad, my mom made me bake several loaves to freeze so the family could still enjoy it when I was gone. It is still a family favorite. In fact, when my son, Sam, was five months old he could say "cornbread."
1 cup stone-ground cornmeal (can be any coarseness you like)
1 cup all purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted
1 egg, slightly beaten
9" square baking pan
Preheat oven to 375 F convection (400 F).
In a medium bowl, combine cornmeal, flour, sugar and baking powder. Whisk thoroughly.
Pour buttermilk into a measuring cup, add egg and whisk to combine.
Add buttermilk mixture to dry ingredients. Stir to just combine (do not over stir, if you see bits of dry ingredients, it is ok). Add melted butter and stir to just combine.
Pour into pan and bake 20-25 minutes, until lightly golden brown. Let cool on a baking rack for 5-10 minutes. Then turn out onto rack and allow to cool (or eat warm with butter).
Notes: if you cannot find buttermilk, you can add 1 tablespoon of white vinegar to whole milk and stir it. If you prefer to bake muffins, baking time is closer to 20 minutes. If you like blueberries, try adding some to the batter for blueberry cornbread or muffins. This recipe can be doubled and baked in a 9"x13" pan.
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