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Cornbread
Recipe: Preheat oven to
400
degrees F (200 degrees C) and place the oven rack in the center of the oven. Then
put 2 tablespoons (28 grams) of the butter in an 8-9 inch (20-23 cm) cast iron
skillet (or baking pan) and place in the oven for 5 minutes (to heat
the pan and melt the butter) while you make the batter.
In a small
saucepan, or in the microwave, melt the remaining 2 tablespoons (28 grams) butter.
Set aside. In a bowl, with a wire whisk, lightly beat the egg and then stir in
the buttermilk and milk.
In a large
bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Then
make a well in the
center of the flour mixture and pour in the egg/milk mixture, along with the
melted butter. Gently stir, just to combine. The batter should be thick, but still
pourable. Add more milk or buttermilk if necessary.
Remove the skillet
from the oven and tilt the pan so the butter coats the bottom and sides of
pan. Pour the batter into the skillet and bake in the oven for about 20-25
minutes, or until the top is golden and cracked, and a toothpick inserted in the
center comes out clean.
Remove from
oven, place on a wire rack, and let cool for about 10 minutes before
serving. This bread is wonderful served warm, whether with your meal, as a
snack, or with butter and jam.
Serves 6-8 people.
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