This recipe — inspired by one from Cook’s Illustrated — comes from Bob Neroni and Lenore Emery, of the EVOO Cannon Beach Cooking School.
|½||cup cake flour (see Note)|
|½||cup sugar (see Note)|
|¾||tsp. sea salt|
|2||tsp. baking powder|
|½||tsp. baking soda|
|¾||cup boiling water|
|2||eggs, lightly beaten|
|2||Tbsp. butter, melted|
|8||oz. (2 sticks) salted butter, softened|
|~||Ground coriander and sea salt, to taste|
Culinate editor’s notes: If you don’t have cake flour, substitute regular white flour; the resulting bread will be slightly less fluffy, but still light and delicious. And if you prefer your cornbread on the savory side, cut back on the sugar to 1/3 or even 1/4 cup. For a touch of lemon, mince the zest of 1 large lemon and add it to the dry ingredients.
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This content is from the Ashley Griffin Gartland collection.
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