Have you ever noticed that people are straight crazy about how they make their cornbread. Here are a few proper cornbread do’s and don’ts that I’ve heard over the years:
Do’s: Baking cornbread requires a cast iron skillet. Grease the hot skillet with bacon grease before adding batter.
Don’ts: Never add honey…or sugar…or splenda. Never sweetener. You don’t need to add kernels of corn, just cornmeal. Don’t add frilly stuff…like fruit, particularly pretty blueberries.
People get stressed out about their cornbread. I understand. Trust me. I do. Tradition is a tough thing to break. And this cornbread breaks every cornbread rule in the book. It has a 1/4 cup of sugar . Not a ton, but it’s definitely there. I added fresh blueberries, which is so, SO wrong! And I used butter instead of the traditional bacon fat to grease the skillet. But I’m okay with being wrong sometimes; especially when doing so results in a delicious, moist, slightly sweet, cake-like cornbread that is perfect for pairing with dinner or a cup of coffee.
Recipe by Sunset Mag
Yield: Makes 9 servings
2 large eggs
1 cup buttermilk
1/4 cup (1/8 lb.) butter, melted
2/3 cup all-purpose flour
1 1/3 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries, rinsed
In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, sugar, baking powder, and salt.
Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Grab your 10″ cast iron skillet and heat over medium heat. Melt 2 tablespoons of butter, coating the pan with it. Note: If you don’t have a cast iron skillet you could also use an 8 inch square pan.
Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.