Yankee Corn Bread

Forgive me Phil, Collin and all you other southern reenactors. You just don’t understand about the cornbread thing. I tried southern cornbread once. Baked it in a cast iron skillet and everything. It was pretty darn awfull! I wanted to like it, really…

Northern cornbread has, in addition to corn meal; flour, sugar and in this case, buttermilk. I also add some corn I thawed from the freezer. Sometimes I add some cheese too. I have made it with sour cream before. The main difference is sugar! It has to have some sugar or honey or maple syrup in it. Butter adds a nice touch and flavor too. This cornbread is just rich enough without being over the top. Great with chili, um, chili, taco soup…any Mexican food. We are having fish tacos tonight. This would go well with that.

Of course, if you are looking for real easy-peasy, you just get a corn bread mix from the store and snazzy it up a little. Here is the link to the Jiffy recipe site for lots of quick and easy recipes.

But if you want from-scratch home-made cause you just don’t want to go to the store or it just makes you feel better about yourself, here is a nice adaptation from a Taste of Home recipe.

Buttery Corn Bread

This will fill a 9 x 13 pan or a Deep Dish Baker from Pampered Chef or a 12″ cast iron skillet

  • 1 cube of soft butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup frozen or fresh corn (thaw by running under some cold water)
  • 1 cup buttermilk
  • 2/3 cup of milk
  • 2 cups flour
  • 1 cup corn meal
  • 4 tsp. baking powder
  • 1 tsp. salt

Put the oven on to 400 degrees. You have to make a choice here. You can use a 9 x 13 pan, glass or metal. Just oil it and set it aside until the batter is ready.

OR use stoneware baker or cast iron skillet by pouring about 2 Tbsp. of oil into it and set in the oven to heat up while you mix.

Now, cream the butter and sugar in a mixing bowl.

Combine the eggs, milk and buttermilk in a bowl.

In yet another bowl (hope you have a dishwasher. Mine is currently playing video games) whisk together the dry ingredients.

Add the dry alternating with the wet ingredients until mixed. Then add the corn in. Either pour into the prepared pans sitting right there, or get you pan out of the oven and pour the batter into it. You might hear a sizzle.

Bake it for 25-30 minutes. This really depends on the kind of pan. But since the thicker, heavier pans were preheated, it helps speed up what would otherwise be a longer baking time. Around 5-10 minutes longer. It should be golden brown> I stick a broom wisp into it to test it for wet dough. This was perfectly ready, for butter, honey or to crumble into some chili. Or just grab a slice and nibble. Or pour hot maple syrup over a slice. Oh wow, wait, I need to go clean up my drool…

TIP: Just so you know, that is what I do with biscuits too. I preheat a cast iron or stone pan with some oil or shortening (not butter). Then put in the biscuits, flip them over so both sides are coated, then bake. Gives a wonderful crispness to the crust with a fluffy center.

I love that you can see the biscuits reflected in the cast iron.
Original recipe, whole and half. Old and stained. I needed to write the modified version down, so now I have. As long as I have this laptop handy anyway.

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