This recipe is exactly what the name implies-basic cornbread. I created this simple Southern-style cornbread for the Creole Cornbread Stuffing in my book Potluck.
It is delicious (I could eat it for breakfast)but it's nothing fancy.
- 1/2 tablespoon unsalted butter, softened, plus 8 tablespoons melted (or bacon fat)
- 4 large eggs
- 3 cups buttermilk
- 3 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
Serves 16 to 20
Preheat oven to 375 degrees. Grease a 9-by-13-inch baking dish with softened butter.
Combine eggs, buttermilk, and melted butter in a large mixing bowl; whisk to combine. In another large bowl, add cornmeal, flour, baking powder, sugar, salt, and baking soda; whisk to combine. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into prepared baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, 30 to 40 minutes. Allow cornbread to rest for 5 minutes before cutting into squares and serving.
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