Fine Cooking Magazine - November/December 2020

Yield:Yields 1-1/4 lb. cornbread.

Servings:eight to ten as cornbread or makes about 8 cups crumbled cornbread

Store-bought bread is fine for making most kinds of bread stuffing, but for cornbread stuffing, I think it’s best to make your own. This cornbread, adapted from a recipe byFine Cookingcontributing editor Pam Anderson, is noteworthy because it doesn’t call for any wheat flour, so it’s bursting with corn flavor. Use it to make cornbread stuffing or serve it warm, slathered with butter and honey or maple syrup.

betway电子竞技俱乐部

1-1/2 cups yellow cornmeal, preferably stone-ground
1 Tbs. granulated sugar
1-1/2 tsp. baking powder
3/4 tsp. table salt
1/4 tsp. baking soda
1-1/4 cups buttermilk
1 large egg
1 large egg yolk
2 Tbs. unsalted butter or rendered bacon fat, cut into two pieces

Nutritional Sample Size based on ten servings
Calories (kcal) : 120
Fat Calories (kcal): 35
Fat (g): 4
Saturated Fat (g): 2
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 1
Cholesterol (mg): 50
Sodium (mg): 310
Carbohydrates (g): 17
Fiber (g): 1
Protein (g): 3

Preparation

Position a rack in the center of the oven and place a 10- to 11-inch cast-iron skillet or a 9-inch-square metal baking pan on the rack. Heat the oven to 450ºF.
Bring a small kettle of water to a boil. While the water comes to a boil, put 1/2 cup of the cornmeal in a medium mixing bowl. In a small bowl, combine the remaining 1 cup cornmeal with the sugar, baking powder, salt, and baking soda.
Pour 1/2 cup of the boiling water into the 1/2 cup of cornmeal and stir until the cornmeal becomes a thick mush. Whisk the buttermilk into the mush until smooth, then whisk in the egg and egg yolk.
When the oven and pan are fully heated, stir the dry ingredients into the buttermilk mixture. Remove the hot pan from the oven and add the butter or bacon fat, carefully swirling it around the pan until it’s melted and has coated the pan—it’s fine if the butter browns. Immediately pour the excess butter or fat into the batter, stir to combine, then scrape the batter into the skillet or pan.
Bake until the cornbread has pulled away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the cornbread out onto a cooling rack. Cool for 5 to 10 minutes before serving, or cool completely if using for stuffing.

(4 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Buttermilk
IN THIS RECIPE
Cornmeal
IN THIS RECIPE
Baking Soda
FEATURED
Shishito Peppers

Reviews

Rate or Review

Reviews (4 reviews)

Krispie| 01/08/2018

This was super easy and very tasty. I will definitely make again.
Kokinneke| 03/09/2015

I never had cornbread before, so I can't compare. This one had a perfect consistency (not too fluffy) and had a creamy texture. Surprisingly easy and quick to make. Definitively a keeper!
hoydich| 12/30/2012

I was surprised at how moist and delicious this cornbread was and how simple the ingredients were. I keep powdered buttermilk on hand for recipes that call for it and it worked perfectly here. I also added two whole eggs and was happy with the results.
krispyecca| 10/13/2009

Num num num num num! This is the only cornbread recipe I ever make.