This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.
- Yield: Makes one 10-inch cornbread
Source: The Martha Stewart Show, September 2005
- 1 1/3 cups sifted all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
- 2 1/2 cups buttermilk, at room temperature
- 2 large eggs, slightly beaten, at room temperature
- 2 jalapeno chiles, seeded and ribs removed, minced (optional)
- 2 cups yellow cornmeal
Heat oven to 400 degrees. When hot, heat a 10-inch cast iron skillet in oven until very hot, 10 to 15 minutes.
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine all but about 1 teaspoon of the butter, buttermilk, and egg. Stir into the dry ingredients just until blended. Stir in chiles, if desired.
Remove skillet from oven to a trivet or hot pad. Using a pastry brush, quickly coat pan with the remaining teaspoon of melted butter.
Pour batter into pan, filling each triangle about 2/3 full. Bake until golden brown, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Remove from pan, cool completely on rack.