I grew up in the mitten-state of Michigan and, therefore, had little exposure to the wonders of cornbread for many years. Even after we moved to the south, I still wasn’t convinced since most of the cornbread I had was terribly dry and grainy stuff from restaurants. It wasn’t until a friend invited me over to her very southern grandmother’s house for a very southern meal that I had amazing cornbread. Moist, just sweet enough, buttery, and perfect for soaking up everything else on the plate.
I’ve made do with just so-so cornbread since but another perfect recipe quest is about to begin: Project Cornbread. I chose to start with Alex Guarnaschelli’s skillet cornbread recipe. I had everything on hand, so off we went!
In all honesty, I should have let the pan heat up longer than I did. I didn’t get the amazingly golden crust I was hoping for. In the end, this cornbread was just ok. For one, it was far too buttery. I love a butter flavor but this had so much butter that, after it cooled, there was solidified butter sitting on top of the bread. Not so good for eating cold out of the fridge (you do that, right?).
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to preheat.
In a large bowl, combine the dry ingredients: cornmeal, flour, sugar, salt, baking powder, and baking soda. In another bowl, combine the wet team: milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Remove the hot skillet from the oven and reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Whew–an entire stick of butter. I will try this recipe again but I will dial the butter back to 6 tablespoons.