Cornbread
From twill10 9 years ago
- 30 mins to make
- Serves 4 to 6
Chili and cornbread. Beans and cornbread. Stuffing with cornbread. The dish is in the cast of many menus, but it always gets stuck in the supporting role. No doubt cornbread’s long history (think hardscrabble predecessors like ash cakes) and cornmeal’s ubiquity in the diet of our forebears led some to take it for granted. Read more - See more at: http://www.texasmonthly.com See less
Ingredients
- http://www.texasmonthly.com shopping list
- Cornbread shopping list
- Serves 4 to 6 shopping list
- (makes enough to fill an 8-inch cast-iron skillet) shopping list
- 2 tablespoons bacon drippings (can also use vegetable oil) shopping list
- 1 cup stone-ground coarse yellow cornmeal shopping list
- ¼ cup all-purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1 teaspoon kosher salt shopping list
- 1 egg shopping list
- 1 cup buttermilk shopping list
- ¼ cup fresh corn, cut from the cob (can also use frozen) shopping list
- ¼ cup sweet onion, diced shopping list
- ¼ cup fresh poblano chiles, chopped (can use any type of green chile) shopping list
- 1/2 cup shredded cheddar or longhorn cheese shopping list
- - shopping list
How to make it
- Grease a cast-iron skillet with the bacon drippings, then place in the oven and heat to 450 degrees.
- Mix the cornmeal, flour, baking powder, and salt in a medium bowl. Whisk the egg with the buttermilk, then add to the bowl of dry ingredients. Add the corn, onion, chiles, and cheese and stir to combine (don’t overstir).
- Remove the skillet from the oven and pour the melted drippings into the batter (there won’t be much). Give the batter a quick stir, then pour it into the skillet. Bake for 20 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Cut into wedges and serve.
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