One of my jobs for the Friendsgiving Potluck was to bring the bread. I originally planned to make Parker House rolls, biscuits and an herbed focaccia, but at the last minute switched out the focaccia for some cornbread.
So of course, the cornbread ended up being the hot commodity. People going so far as to take half eaten nubs off discarded kid’s plates to get a taste.
Here is the recipe. I think it balances the traditional Southern-style (drier and more savory) with some of the better Norther characteristics (sweeter, moist and more cake-like).
- 1 3/4 cups AP flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable or other neutral oil
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1/2 cup frozen, thawed corn kernels
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Stir in any desired herbs, cheese, corn kernels, or other flavorings.
- Put the skillet (9 or 10 inch is a good size) into the oven to warm for a few minutes.
- In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil and egg.
- Pour the liquid into the flour mixture, stir until just combined.
- Remove the warm skillet, grease with butter
- Spread the batter into the prepared pan
- Bake for 25 to 30 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
- Remove from the oven and cool on a rack for 5 minutes before cutting
- You can pretty much bedazzle this bread with any add-ins you like, just keep it to no more than 1-1 1/2 cups total.
- Corn meal is one of the those things that can go rancid pretty easily in the cupboard and can turn the bread bitter. If you can't remember when you bought it, might be worth getting a new box.