Movin' South - Good Ol' Southern Cornbread

There is a debate in some circles about whether cornbread is even bread. If you can believe it! The truth is, of course, nobody knows for sure. Good cornbread, despite the name, is really one of those wonderful creations that falls in the middle. Like a good brioche, for example. Or any quick bread like banana bread. The rule according to Rose Levy Beranbaum  in The Bread Bible (one of the greatest bread cookbooks ever, BTW) seems to be in how the bread is eaten. So cornbread, is usually eaten with a meat meal to sop up gravy, therefore, it's bread. Either way, good cornbread is wonderful. It is soft and crumbly, and just a little sweet from the cornmeal.

The version I bring you here is the basic cornbread which is both versatile and delicious. You can, of course, make it with some of the many variations. Add whole kernels for instance. Or, for the more adventurous, add 1/4 tsp of red pepper flakes. The combination of sweet and heat is compelling. And very popular in Texas and places like Texas. Cornbread hales from the South but is now served just about everywhere. The milder versions are better known up North, the sweeter versions in the South, and the fiery versions in the Southwest. Anyway you serve it you are bound to get compliments. Cornbread is truly 'people' food, not gourmet. And maybe more delicious for it.

This recipe is a variation of one I found in Beth Hensberger's The Bread Bible. Not the same book, even though it has the same name. It is simply excellent. A must have for any serious bread baker.

Here's What You'll Need:
1 cup AP flour
1 cup cornmeal
1/4 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
2 large eggs
1 cup buttermilk
4 Tbs. (60g) unsalted butter or margarine, melted

Here's What You'll Need to Do:
1. Pre-heat the oven to 400 F (190 C). Then place all the dry ingredients (the two flours, salt, baking powder and sugar) in a large bowl and whisk together.

2. In a separate bowl, mix the eggs, buttermilk and melted butter (or margarine).

3. Add the wet mixture to the dry mixture and mix or whisk until just mixed. Don't worry if there are still a few dry patches or even lumps. The mixture will continue to hydrate as it bakes. The important thing is not to overwork it since that develops the gluten. In this case we want the cornbread to be crumbly, not chewy.

4. Place the mixture in a generously oiled pie pan and bake in the oven for about 35 minutes, or until lightly browned and 'springy'.

5. Cool in the pan and serve as wedges.

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!