cjh@jessica.stanford.edu (Christopher J. Hayes) (03/23/91)
I've been meaning to send this in for about two weeks, after somebody
requested cornbread recipes. This cornbread is fairly coarse-textured,
more like bread than cake, and isn't oversweet, so if you like
cornbread that tastes like dessert you'll be disappointed.
Caveats: A cast-iron skillet will give superior results because of its
head retention. Don't mix the egg and buttermilk with the dry
ingredients until you're ready to put it into the hot skillet; if the
batter sits around, the air bubbles in it will pop and your cornbread
will be flat. The batter may sizzle when you pour it into the hot
skillet.
CHRIS' PERFECT CORNBREAD
1/2 cup white flour (unbleached is best) 1 teaspoon baking soda
1 1/2 cups yellow corn meal (coarse) 1 egg (room temperature)
1/4 cup sugar 1 cup buttermilk (room temp.)
1 tablespoon baking powder approx. 1 tablespoon butter
Grease a 10-inch cast-iron skillet with half the butter. Place in
oven and preheat to 425 degrees Fahrenheit.
Sift together dry ingredients. In a separate bowl, beat the egg, then
add the buttermilk.
When the skillet is hot, add the buttermilk-egg mixture to the dry
ingredients and stir to mix. Remove the skillet from the oven and
melt the rest of the butter in it, letting it spread evenly
(optional). Pour in the batter, letting it spread evenly as well.
Return the skillet to the oven and bake for 20-25 minutes, or until
golden. When done, a toothpick inserted in the center should come out
clean; the cornbread should pull away from the sides of the skillet
and will often develop small cracks in the crust.
Serves 4-6.