My friend Elsa has been pestering me to post a cornbread recipe that I have made for her several times. It was my husband’s birthday last month, and we were having a dozen or so people over and serving Mexican Braised Beef, so I thought cornbread would be perfect to serve with it. I had some added incentive as my husband also enjoys cornbread.
This is a recipe I first made with my good friend Megan Piper while we were roommates in college. She and I both enjoyed cooking and entertaining, which made for many fond memories.
I also recently served it with a big pan of Turkey Chili.
Now that Elsa has the recipe, I hope she will make this for me.
The recipe comes from the New Recipes from Moosewood Restaurant cookbook.
Yields 12 servings
1½ cups yellow cornmeal
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk (or plain yogurt)
½ cup milk (I prefer whole milk)
¼ cup maple syrup or brown sugar
2 eggs, beaten
¼ cup melted butter, cooled
Preheat oven to 350 degrees F.
Generously butter a 9-by-13-inch baking pan or a 12-inch cast iron skillet. (Cast-iron is my first choice because it gives the cornbread a nice crisp crust.)
In a large bowl, stir together the dry ingredients. In another bowl, combine the wet ingredients and stir until mixed. Fold the wet ingredients into the dry ingredients. Smooth the batter into your prepared pan.
Note: If you are using a cast iron pan, preheat it in the 350-degree oven, and melt 3 tablespoons of butter directly in the pan while while heating. Once the pan is hot, swirl around the butter to cover the bottom and halfway up the sides. Pour the batter into the hot pan.