Cornbread is another one of those recipes that I am on the search for the perfect one. This is probably the sixth or seventh recipe I've tried for regular cornbread. I have found two that I really like so far, one that calls for buttermilk (My Aunt Marie's recipe) and one that calls for regular milk. Even though I really like those two recipes, I still want to try new ones just to see how they compare. So, how did this one compare to my others? 1. The baking method - You are supposed to cook it in a cast-iron skillet, but unfortunately I do not have one of those, so I just preheated the vegetable oil in a glass casserole dish in the oven then poured in the batter. It sizzled and began to cook immediately. This created a very yummy crispy crust on the cornbread. I loved the crust! 2. The flavor - I thought the flavor was very light compared to others. It still tasted really good, I just wished it had a little stronger flavor, but if you drizzle a little honey on it, then it takes care of the lack of flavor. 3. The texture - This was just like every other cornbread. 4. Overall - It was good and I really loved the crispy crust, but it was not better than my Aunt's version (I'll post her's someday for you). If you are looking for something a little different, try this Pumpkin Cornbread. It is really really yummy!!
Cornbread:
adapted from: Katie Lee Joel
2 Tbl. canola oil (I used vegetable)
2 c. yellow cornmeal
1 c. all-purpose flour
1 Tbl. baking powder
1 tsp. kosher salt
1/4 c. sugar
2 c. buttermilk
2 large eggs, lightly beaten
4 Tbl. unsalted butter, melted & cooled
Preheat oven to 400 degrees. Pour the oil into a 10-inch cast-iron skillet (or casserole dish) and place in the oven to heat while the oven is preheating. In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix. Carefully remove the hot skillet from oven and pour the batter into it. Bake for 25-30 minutes until golden brown. Serve warm.
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