I don't remember where I got this one, but I make it frequently, and adapt it (add herbs or fresh corn, etc.) when I'm feeling creative.
The Best Cornbread
1 cup all-purpose flour, spooned and leveled
1 cup coarse cornmeal (I used Bob’s Red Mill)
1/3 cup packed light brown sugar
1 ½ tsp. baking powder
¼ tsp. baking soda
1 ½ tsp. Kosher salt
1 cup sour cream
1 large egg
¼ cup milk
1 stick melted butter, divided
In a medium bowl, whisk together first 6 ingredients. In a small bowl, whisk together sour cream, egg, milk and ¼ cup melted butter. Stir wet ingredients into dry ingredients.
Pour remaining ¼ cup melted butter into an 8-inch square baking pan; place in a preheated 400° for 5 minutes. Pour batter into hot pan; smooth top. Bake cornbread 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely on a wire rack.
Whichever recipe you use, I think cornbread is the best when you heat a 10-inch cast iron skillet in the oven while it preheats, take it out and put a tablespoon of butter in it, swirl it around until it melts, and then add your batter.... When done, flip upside down onto a plate.
I agree--the taste of cornbread baked in a preheated cast iron skillet is the best, but we heat the skillet with 2 tsp. of bacon fat rather than butter. Also cornbread here is made with white meal, with more meal than flour and never with sugar. Delicious crispy edges...
Here are some awesome ones featured on this site:
http://www.food52.com/recipes/8195_doublecorn_corn_bread_with_fresh_thyme
http://www.food52.com/recipes/12497_triplethreat_southern_cornbread
They're both really tasty!
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This one is pretty spectacular
http://herbivoracious.com/2009/04/best-cornbread-ever.html
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I don't remember where I got this one, but I make it frequently, and adapt it (add herbs or fresh corn, etc.) when I'm feeling creative.
The Best Cornbread
1 cup all-purpose flour, spooned and leveled
1 cup coarse cornmeal (I used Bob’s Red Mill)
1/3 cup packed light brown sugar
1 ½ tsp. baking powder
¼ tsp. baking soda
1 ½ tsp. Kosher salt
1 cup sour cream
1 large egg
¼ cup milk
1 stick melted butter, divided
In a medium bowl, whisk together first 6 ingredients. In a small bowl, whisk together sour cream, egg, milk and ¼ cup melted butter. Stir wet ingredients into dry ingredients.
Pour remaining ¼ cup melted butter into an 8-inch square baking pan; place in a preheated 400° for 5 minutes. Pour batter into hot pan; smooth top. Bake cornbread 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely on a wire rack.
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It's hard to beat the authenticity and many kinds in Crescent Dragonwagon's "cornbread gospelsz "
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That's an inspiring cookbook. Lately I've started putting buttermilk in cornbread, and they are even better.
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Her Skillet Cornbread from Dairy Hollow House cookbook is my favorite: http://www.passionatevegetarian.com/r_skillet_sizzled_cb.htm
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love the version from Moosewood Restaurant New Classics, but cooked in a ten-inch cast iron pan with caramelized onions in the bottom
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Whichever recipe you use, I think cornbread is the best when you heat a 10-inch cast iron skillet in the oven while it preheats, take it out and put a tablespoon of butter in it, swirl it around until it melts, and then add your batter.... When done, flip upside down onto a plate.
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I agree--the taste of cornbread baked in a preheated cast iron skillet is the best, but we heat the skillet with 2 tsp. of bacon fat rather than butter. Also cornbread here is made with white meal, with more meal than flour and never with sugar. Delicious crispy edges...
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I make this with and without pears - sometimes I add salsa, or cherry tomatoes, or fresh corn, depending on the time of year:
http://www.food52.com/recipes/14402_southern_cornbread_with_buttered_pears
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