Buttermilk Cornbread
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Martha Stewart Living, November Holiday 2002
- Yield Makes one 8-inch square
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Ingredients
- 4 tablespoons melted butter, plus more for pan
- 2 1/2 cups yellow cornmeal
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 4 teaspoons baking powder
- 3 large eggs
- 1 1/4 cups buttermilk, room temperature
Directions
- Preheat oven to 425 degrees. Butter an 8-inch square baking pan, and set aside. Whisk together cornmeal, salt, sugar, and baking powder in a medium bowl.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined.
- Pour batter into prepared pan. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan.
BUTTERMILK CORNBREAD
60 mL melted butter
15 mL bacon fat, or butter
400 g yellow cornmeal
6 mL salt
5 mL sugar
20 mL baking powder
3 large eggs
300 mL buttermilk, room temperature
30 mL fresh sage, minced
White pepper
1. Put large cast iron skillet into oven that is being heated to 218
Be forewarned, this cornbread is not for eating as straight cornbread. It isn't clear that it is better suited for dressing. I made it on Thanksgiving and it was the driest, most dense thing ever. Not sure how it works as dressing, but I imagine it might be ok in with some other things.
This also works well, omiting the melted butter and sugar and baking it in a black cast iron skillet. Of course you have to apprecate a southern palete for this taste. I had to laugh at the suggestions to put flour in cornbread. Must be Yankees! On the other hand, don't ask me how to make clam chowder or oyster bisque!
I amae it today also and it came out great. It cuts and crumbles just right for dressing.
I just made this today, and it turned out fine. I think you need a cornbread with a firm crumb to stand up in the dressing, so that's why there's no flour. For an eating-on-its-own cornbread, you can't beat the recipe on the side of the Quaker cornmeal box!
I was wondering where the flour was too. I thought maybe I could add 1 c of flour for cornmeal but I don't really have time now to try this out.
I might be confused, but did they leave out the flour??? I made this for the cornbread stuffing and when I pulled it out of the oven it looked strange. I reread the recipe making sure I didn't leave anything out...and realized the recipe doesn't call for flour! It is a different consistency than any other cornbread I've ever had. Maybe they want the flour left out for stuffing??? I'm making a different cornbread recipe for the stuffing,