Hard to believe that I only just recently discovered this fantastic cornbread recipe. Hard to believe, because I’ve had the cookbook sitting on my shelf for more than a decade. The book, in case you’re wondering, is “How to Cook Everything Vegetarian” by Mark Bittman. I use it regularly, but for some reason I never noticed the cornbread recipe.
The first time I recently made this, ZD declared it the best damn cornbread ever! And I wholeheartedly agree!
The combination of texture and crust is incredible. Baking it in a cast-iron skillet creates the delightfully crunchy exterior and a light and moist interior. Amazing what pouring the batter into a buttered hot pan can do.
Don’t worry If you don’t eat dairy products, because you can try the vegan version of this recipe, or my other vegan cornbread recipe on my blog. You can’t go wrong either way.
Come to think of it, perhaps I’ll make some cornbread tonight!
Here’s the recipe:
- 1 1/4 cups buttermilk, yoghurt or non-dairy milk with 1 tablespoon vinegar added
- 2 tablespoons butter or olive oil
- 1 1/2 cups stoneground cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 egg or a vegan flax egg
Preheat the oven to 375° F.
If you use the milk and vinegar, prepare it and set it aside.
Heat a cast-iron skillet (or any ovenproof skillet) over medium heat.
Add the butter or olive oil.
When it’s really hot turn off the heat.
Mix the dry ingredients in a bowl.
Blend the buttermilk or yoghurt with the egg.
Stir the wet ingredients into the dry ones just to combine.
If the batter seems to dry, add a little extra buttermilk or yoghurt.
Pour batter into the hot pan.
Smooth out the top and bake for about 30 minutes.
The bread is done when it starts to pull away from the sides and a toothpick inserted comes out clean.
This is good hot, warm or cold!