Sweet (or Savory) Cornbread
From the Meera S.T. Vargo collection
| Serves | 4 to 6 |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 45 minutes |
Introduction
There are many recipes for cornbread, but this is my standard. It’s adapted from a recipe that appears in Farmhouse Cookbook by Susan Herrmann Loomis. The basic recipe is definitely sweet, which is the way I like my cornbread, so use the savory option (less sugar as indicated below) if you prefer your cornbread without the sweetness.
Ingredients
| ¾ | cup yellow cornmeal | |
| ½ | cup flour | |
| ½ | tsp. baking soda | |
| ½ | tsp. salt | |
| 1 | egg | |
| ⅓ | cup brown sugar (reduce to 1 Tbsp. for savory cornbread) | |
| ¾ | cup buttermilk or yogurt | |
| 4 | Tbsp. butter, melted (½ stick) | |
| ~ | Corn kernels cut from 1 ear of corn (optional) |
Steps
- Preheat oven to 400 degrees. Butter an 8-inch-square baking dish.
- In a small bowl, whisk together cornmeal, flour, baking soda, and salt. In a medium bowl, mix together the egg, brown sugar, and buttermilk.
- Add the dry ingredients to the egg mixture and stir to combine. Stir in melted butter. Pour batter into prepared baking dish.
- Bake on the middle rack of the oven for 15 to 20 minutes, or until golden-brown.
- Cool in pan for 10 minutes before cutting into squares to serve. Delicious served warm with honey and butter.
Notes
Substitutions: You can use blue cornmeal instead of yellow. The corn flavor will not be quite as strong.
Variations: Stir in one 4-oz. can chopped green chiles, or 1/2 cup grated cheese, or 1/4 cup chopped fresh cilantro.
This content is from the Meera S.T. Vargo collection.