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Plainly Delicious Cornbread Recipe - The Washington Post

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This simple cornbread is quick to mix up and comes fast to the table. Use stone-ground cornmeal, which provides the heartiest corn flavor. The recipe makes a fine crust for Tex Mex Frito Slab Pie (see related recipe).

The cornbread develops a nice crust when you bake it in a cast-iron skillet, but you can use a 9-by-9-inch baking pan instead (without the preheating step). It's best when served the same day it's made.

For mix-ins, consider adding frozen or canned corn kernels, thoroughly drained, crumbled crisp bacon and/or a few slices of fresh or pickled jalapeño.

From Bring It! columnist and cookbook author Cathy Barrow.

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Ingredients

measuring cup

Servings: 10-12

Directions

  • Step 1

    Place a 9- or 10-inch cast-iron skillet on the middle oven rack; preheat to 400 degrees.

  • Step 2

    Meanwhile, whisk the flour and cornmeal with the baking powder, baking soda and salt in a mixing bowl. Whisk together 10 tablespoons of the melted butter, the buttermilk and eggs in a separate bowl. Add the flour mixture to the egg mixture, using a table fork to incorporate just until the dry ingredients are moistened. Lumps are okay.

  • Step 3

    Once the pan is quite hot, use the remaining 1 tablespoon of melted butter to brush the inside of the pan, including up the sides. Pour the batter into the hot pan, slide it in the oven and bake for 22 to 25 minutes until golden brown and a skewer inserted into the center of the corn bread comes out clean.

  • Step 4

    Let sit for 5 minutes before serving.

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    Nutritional Facts

    Per serving (based on 12, using low-fat buttermilk)

    • Calories

      240

    • Fat

      13 g

    • Saturated Fat

      8 g

    • Carbohydrates

      25 g

    • Sodium

      370 mg

    • Cholesterol

      90 mg

    • Protein

      7 g

    • Fiber

      2 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Bring It! columnist and cookbook author Cathy Barrow.

    Tested by Bonnie S. Benwick.

    Published February 23, 2017

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