Stone Ground Cornbread

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thincornbread_sm.jpgA light and crumbly cornbread with a full corn flavor. Very little sugar and no white flour, so my traditionalist southern dad would probably approve. A preheated cast-iron skillet is a must for a crispy crust.

1 tablespoon vegetable oil
1 1/2 cups stone-ground cornmeal (or 1/2 coarse ground, 1/2 fine ground)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1 1/2 cups buttermilk
1 tablespoons unsalted butter

Preheat the oven to 450°F. Grease a 12-inch skillet with one tablespoon of the oil, place it in the oven.

In a large bowl, whisk the dry ingredients together. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the remaining butter in a small skill (or your microwave) and whisk the butter into your batter.

While the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Pour the batter into the skillet; it should sizzle. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven and either serve hot, in six wedges, or let cool and reserve for Corn Bread Salad (above).

Original recipe

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