A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.
Martha Stewart Living, October 2009
Yield Makes 2 1/2 cups batter, enough for about 12 medium cakes
- Vegetable oil, for pan
- 1 cup fine yellow cornmeal, preferably stone-ground
- 1/4 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 1 cup low-fat buttermilk
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 ounce (2 tablespoons) unsalted butter, melted and cooled
- Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne in a large mixing bowl. Combine buttermilk, milk, and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate.
- Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around the edges (time will vary depending on size of pan). Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving.
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