Recipes for the Web

Barrington Software Incorporated

Basic Cornbread Recipe

This recipe makes a great not-too-sweet bread with a dry texture that's perfect for stuffing. Yields 8

cups crumbled cornbread.

1 cup yellow cornmeal

1 cup all-purpose flour

3/4 tsp. baking soda

2 tsp. baking powder

1-1/2 tsp. salt

3/4 tsp. freshly ground black pepper

1 egg, lightly beaten

1-1/2 cups buttermilk

2 Tbs. butter or rendered bacon fat

Heat the oven to 350°F. Sift together the cornmeal, flour, baking soda, baking powder, salt, and

pepper. Combine the egg and buttermilk, add them to the dry ingredients, and stir to combine.

Heat the butter in a 10-inch ovenproof skillet over moderate heat until bubbly. Tilt to coat the pan;

pour in the batter. Cook the bread on the stove for about 3 min. to give it a good crust. Put the

skillet in the oven to bake until a toothpick inserted in the center of the bread comes out clean, 20

to 25 min. Turn the cornbread out on a rack so it doesn't get soggy as it cools.

From Fine Cooking NO.24

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