Top | Breads
Sweet (or Savory) Cornbread
(recipe, Meera S.T. Vargo)
There are many recipes for cornbread, but this is my standard. It's adapted from a recipe that appears in Farmhouse Cookbook by Susan Herrmann Loomis. The basic recipe is definitely sweet, which is the way I like my cornbread, so use the savory option (less sugar as indicated below) if you prefer your cornbread without the sweetness.
- ¾ cup yellow cornmeal
- ½ cup flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 egg
- ⅓ cup brown sugar (reduce to 1 Tbsp. for savory cornbread)
- ¾ cup buttermilk or yogurt
- 4 Tbsp. butter, melted (½ stick)
- Corn kernels cut from 1 ear of corn (optional)
- Preheat oven to 400 degrees. Butter an 8-inch-square baking dish.
- In a small bowl, whisk together cornmeal, flour, baking soda, and salt. In a medium bowl, mix together the egg, brown sugar, and buttermilk.
- Add the dry ingredients to the egg mixture and stir to combine. Stir in melted butter. Pour batter into prepared baking dish.
- Bake on the middle rack of the oven for 15 to 20 minutes, or until golden-brown.
- Cool in pan for 10 minutes before cutting into squares to serve. Delicious served warm with honey and butter.
Substitutions: You can use blue cornmeal instead of yellow. The corn flavor will not be quite as strong.
Variations: Stir in one 4-oz. can chopped green chiles, or 1/2 cup grated cheese, or 1/4 cup chopped fresh cilantro.