children of the cornbreadSeptember 19, 2010
Today was a day for puttering and simmering in the kitchen. We made a vat of applesauce with assorted seconds from our favorite orchard, and portioned it out for the freezer. Homemade applesauce in February or March is a wonderful thing! I then tried a new recipe for a ginger butternut soup. It was physically beautiful, all golden and creamy, but it tasted like nasty and was disappointingly thin, and so was sent down the disposal. Mrslovey had a much better success rate. She made a giant pot of chili which will also go into the freezer to provide a ridiculous number of lunches (or dinners) over the next few months. And since apparently you can’t have chili without cornbread, I was assigned that task. I found a recipe for a buttermilk cornbread that I had clipped out of a magazine a while ago (can’t remember which one, sorry), and decided to give it a try.
Overall I thought it was pretty decent. The buttermilk gave it a nice subtle flavor while helping it to stay moist. It was a little bit on the sweet side, so I’d probably cut the sugar in half next time. Mrslovey thought it was just fine, too. She smeared a little butter, drizzled a little maple syrup, and declared it tasty indeed. We might try some variations in the future – maybe add some corn niblets, cheddar cheese, or jalapenos. Maybe all three. Cornbread is made to be played with!
1 cup all-purpose flour
1 cup yellow cornmeal (I used stoneground, which has a slightly finer texture)
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3 tablespoons butter, melted
- Heat oven to 400F
- In a large bowl, combine all dry ingredients. In a small bowl, whisk together eggs, buttermilk, and butter. Stir into the dry just until moistened.
- Spray a 9-inch square pan with cooking spray and pour batter in.
- Bake for 15-20 minutes, until top is lightly browned and a tester in the center comes out clean.
- Serve warm.