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 buttermilk8 oz of cream corn1/2 teaspoon of cayenne pepper (optional/not optional)
Heat the oven to 425 F
Gather ingredients
Mix the dry ingredients together
Butter an 11 X 7 baking dish. Mad butter, don’t be a coward.
Get the wet + the cream corn acquainted, I think they’ll like each other.
Make a well in the dry mix. For fun
Fold it in till everything’s moist. It’ll still be lumpy.
Bake for 30-45 minutes or until a fork can go in and out clean.
I opened the oven door and and immediately caught a case of stank-face. Good stank-face. It was tasty.
Cheers
-Elaine&Nes
nenenom 