Basic Corn Bread
This recipe makes a great not-too-sweet bread with a dry texture that's perfect for stuffing. Yields 8 cups crumbled cornbread.
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
3/4 tsp. baking soda
2 tsp. baking powder
1-1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1 egg, lightly beaten
1-1/2 cups buttermilk
2 Tbs. butter or rendered bacon fat
Directions:
Heat the oven to 350�F. Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper. Combine the egg and buttermilk, add them to the
ingredients, and stir to combine. Heat the butter in a 10-inch ovenproof skillet over moderate heat until bubbly. Tilt to coat the pan; pour in the batter. Cook
bread on the stove for about 3 min. to give it a good crust. Put the skillet in the oven to bake until a toothpick inserted in the center of the bread comes out
clean,20 to 25 mins.Turn the cornbread out on a rack so it doesn't get soggy as it cools.
You can also bake this in a square baking or cake pan as well as the skillet.
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