Breads
CORNBREAD
Makes 10 servings
CORNBREAD
Makes 10 servings
A staple with a bowl of a chili, although maybe not authentic Southern style, our version has a great texture with just a touch of sugar.
Nutritional information per serving:Calories 293 (47% from fat) / carb. 33g / pro. 7g / fat 16g / sat. fat 9gchol. 76mg / sod. 345mg calc. 78mg / fiber 2g
Ingredients
- unsalted butter, softened, or nonstick cooking spray, for pan
- 1½ cups yellow cornmeal
- 1½ cups unbleached, all-purpose flour
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 3tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½teaspoon baking soda
- ¾teaspoon kosher salt
- 2cups buttermilk
- 2 large eggs
Preparation
- Preheat oven to 425°F. Grease a 9-inch round or square baking pan with the softened butter or nonstick cooking spray; reserve.
- Put the cornmeal and flour into the blender jar. Select Speed 3 and press Start. Blend to fully combine, about 10 seconds. Transfer the mixture to a large mixing bowl; reserve.
- Put the butter, sugar, baking powder, baking soda and salt in the blender jar. Mix on Speed 4 until creamy, about 10 seconds.
- Add buttermilk and eggs and pulse on Speed 4 to just incorporate, about 5 pulses. Scrape down and pulse a few more times, if necessary.
- Transfer to the bowl of dry ingredients. Stir until just combined – it is important not to overmix or the cornbread will be tough and dry.
- Pour the batter into the prepared pan and bake in the preheated oven until golden brown, about 20 to 25 minutes.
- Transfer pan to a wire rack to cool slightly before serving.
