December 28, 2012
If you use artisanal cornmeal that’s been coarsely ground, this very simple recipe yields something remarkable. The cornbread is crunchy, textured, just a little bit sweet, with a complex flavor tasting strongly of corn. Served warm, it’s irresistible with chili- and the little muffins are perfect the next morning, briefly warmed in the microwave, with eggs for breakfast.
This recipe serves two; you can double the recipe and bake it in a larger skillet or a 9 inch cake pan.
Preheat the oven to 375 degrees.
In a medium bowl, whisk together 3/4 cup really good coarsely ground cornmeal, 6 tablespoons flour, 2 tablespoons sugar, a half teaspoon of salt, a teaspoon of baking powder and a quarter teaspoon of baking soda.
Put a half stick of sweet butter into a small (6 inch) cast iron skillet in the oven until it is melted.
Mix half a cup of buttermilk with 3 tablespoons of milk and a large egg. Mix these dry ingredients into the cornmeal mixture.
Swirl the butter around in the skillet, then pour it into the batter and stir it in. Pour most of the batter into the skillet; pour the remaining batter into a muffin tin (it will make 3 extra muffins; I use individual silicone muffin cups). Put the pans in the oven and bake for about 20 minutes, until a toothpick comes out clean.
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