Purebred Cornbread

Cornbread is the ultimate chili sponge. It’s the harmonious marriage of two of God’s greatest culinary creations. It’s the liger of southern comfort food. &&& in light of that fact, this batch was synthesized from a couple of solid recipes I know. One from my text book On Cooking and the other from -get ready to gasp- Paula Deen. *gasp* Irregardless of her racial world view, this woman knows cornbread.
1 1/2 sticks of  unsalted butter, melted, plus butter for baking dish
2 1/2 cups cornmeal
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, lightly beaten
2 3/4 cups buttermilk
8 oz of cream corn
1/2 teaspoon of cayenne pepper (optional/not optional)
Heat the oven to 425 F
Gather ingredients
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Mix the dry ingredients together

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Butter an 11 X 7  baking dish. Mad butter, don’t be a coward.

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Get the wet + the cream corn acquainted, I think they’ll like each other.

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Make a well in the dry mix. For fun

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Fold it in till everything’s moist. It’ll still be lumpy.

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Bake for 30-45 minutes or until a fork can go in and out clean.

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I opened the oven door and and immediately caught a case of stank-face. Good stank-face. It was tasty.

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Cheers

-Elaine&Nes

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