My Mom has been making this cornbread for at least 25 years – one of the many staples from the Silver Palate Cookbook (aka my childhood in 186 recipes). From Thanksgiving to Easter she makes Chili and Cornbread probably 20 times and the recipe serves 40 so, im not sure what the math is but i think we can safely say its a lot.
With the “season” fast approaching we decided to get some practice rounds in and drown our election sorrows in buttery bliss. Nothing like a good ugly cry while scarfing down some delicious cornbread to make you feel better. I highly recommend it. And for best results might I suggest turning off all news delivery devices and cranking up the dance tunes because why the heck not.
- 1 cup yellow cornmeal (I like using both a coarse-ground and regular fine-ground)
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tbl baking powder
- ½ tsp kosher salt
- 1 cup buttermilk
- 8 tbl (1 stick) unsalted butter, melted
- 1 egg, lightly beaten
- Preheat the oven to 400°F. Grease a 9-inch square baking pan.
- Combine the dry ingredients together in a bowl. Add the buttermilk, melted butter, and egg mixing just until combined.
- Mix in variation additions if using - folding gently being careful not to over mix.
- Pour the batter into the prepared pan and bake for 25 minutes. The corn bread is done when the edges are lightly browned and the center feels firm.
Jalapeño Cheddar - 2 jalapeños, diced and 1 cup grated extra sharp cheddar
Maple Bacon - about 4oz (1/2 a normal pack) bacon, diced and cooked until crispy and ⅓ cup maple syrup
Goat Cheese Corn - 4oz goat cheese, crumbled and 1 cup fresh or frozen corn
Pumpkin Brown sugar - substitute the brown sugar for granulated and add 1 cup of pumpkin puree.