Combining Flours - Basic Buttermilk Cornbread

There are lots of different cornbread recipes and of all different types of cornbread. It seems like everyone has their favorite. But essentially, there are two main types with countless variations. There is the cornbread made without flour altogether, using eggs and milk to hold it all together. Then there is the cornbread using equal amounts of wheat flour and cornmeal that is 'breadier' in texture. This recipe falls into that category. It is sweetened with honey and brown sugar and then 'baked' in an oven-proof skillet. To give it the extra tangy flavor, the cornmeal is soaked overnight in buttermilk, almost like a pseudo-sourdough bread. The extra flavor that develops is truly amazing.

This recipe is the second in a series I am posting using flour combinations to demonstrate basic recipes. You can go anywhere from here using them as a basis for millions of your own favorite creations.

Here's what you'll need:
the night before baking:
1 1/2 cups cornmeal
2 cups buttermilk


the next day:
1 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 Tbs. baking powder
3 large eggs
1/2 cup brown sugar
2 Tbs. honey
3 Tbs. melted butter
16oz whole kernel corn (drained if from a can, or thawed if frozen)


Here's what you'll need to do:
1. The day before baking, mix the cornmeal and buttermilk together and let it stand, covered, at room temperature.


the next day...
2. Preheat the oven to 350F (175C). In a second bowl, mix the dry ingredients (flour, salt, baking powder and baking soda) together. In a third bowl mix together the wet ingredients (eggs, sugars, melted butter - whisk together then add the corn).
3. Mix the wet ingredients into the cornmeal and buttermilk mixture stirring to combine. Then, one-third at a time add the dry mixture until absorbed. (You may need to adjust the 'batter' a little with flour or water to keep the batter consistency). 
4. Melt 2 Tbs. of butter in an oven-proof skillet until VERY hot. Then pour in the batter. Place the skillet in the preheated oven and bake for about 35 minutes until well browned and the bread is springy. Allow this bread to cool in the pan. (This is a moist cornbread).
5. Careful don't overeat!! Yum!