Golden Cornbread

Most cornbread recipes do not use enough liquid, resulting in a dry, bland bread that often falls apart.  This recipe uses 3 cups of buttermilk and is moist and flavorful.  Use medium grind stone-ground yellow cornmeal.  It is not as coarsely ground as regular cornmeal and makes for a more refined cornbread that won’t fall apart.

Makes a 12” Round Bread

1½      Cups Yellow Cornmeal, Stone Ground Medium

2½      Cups All-Purpose Flour

3          Tablespoons Granulated Sugar

2          Tablespoons Baking Powder

2          Teaspoons Fine Sea Salt

3          Large Eggs

½         Cup Vegetable Oil or Corn Oil

3          Cups Buttermilk

Preheat oven to 425° with rack in middle of oven.

Generously spray a 12” round heavy cast iron skillet with baking spray such as Pam.  Line the bottom of the pan with a parchment round and spray with baking spray as well.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.  Set aside.

In a bowl lightly beat the eggs with a wire whisk.  Whisk in the oil and milk.  Add to the flour mixture and gently fold together with a rubber spatula.

Pour the batter into the prepared pan and bake 25 to 30 minutes.  Test for doneness by inserting a wooden skewer into the middle of the cornbread.  If it comes out clean it is done.

Cool the bread on a wire cooling rack for 20 minutes.  Using a thinly bladed knife loosen bread edges from pan.  Invert onto wire rack, re-invert and cool completely.

Hints and Tips: When making the stuffing, you can make the cornbread several days in advance.  Don’t forget you will have to dry the cubed bread in the oven overnight without any heat.

A cast iron skillet is always the pan of choice for cornbread.  But don’t fret if you don’t have one:  You can easily use any 12″ sauté or frying pan.  I often use a cake pan and that works just fine.

2 Responses to Golden Cornbread

  1. Pingback: The Best Stuffing Ever | Camille Cooks For You

  2. Pingback: A Thanksgiving Feast | Camille Cooks For You

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