Remember the old
“If there’s sugar in the cornbread,
there’s a Yankee
in the kitchen!”
|My trusty iron skillet is older than dirt|
If you’re looking for a sweet cornbread, you won’t find it here; in my way of thinking, real cornbread is not sweet. This is southern-style corn bread, plenty of buttermilk and sour cream, and not a touch of sugar. This is some tasty cornbread ~ just ask Bubba...
He came by yesterday ~ game day ~ and brought the étouffée he made from scratch Saturday. He has cooked it many times and it’s always a treat for us all. Bubba filled it with a mixture of spices and plenty of shrimp and fresh crabmeat ~ it was absolutely delicious!
Back to the cornbread: It’s about the iron skillet, stone-ground cornmeal, buttermilk and sugar-free. This is simple basic cornbread with a great crisp crust on the outside.
Cornbread is about texture: I’ve mentioned stone-milled cornmeal here many times. Stone-ground cornmeal contains the germ of the corn, giving it a coarser texture and a more intense corn flavor. This kind of cornmeal has more nutritional value and flavor, but it spoils faster. Store it in the refrigerator to prevent spoiling.
Buttermilk makes every bite of cornbread moist and tender. It imparts a noticeable tanginess to the bread...
This always reminds me of Grandma way back when. She would find a nice browned piece of cornbread with the crisp edges. She crumbled it into pieces and submerged them into a glass of cold buttermilk. Grandma then pushed the cornbread chunks down and around with her spoon and then let it sit and soak for a minute. It was lip-smacking good to her and her grin showed it.
Sour cream increases the acidity level of cornbread, moistens it and lightens the color. It softens and tenderizes the bread, holding it together firmly without crumbling when slicing the cornbread.
A cast iron skillet is one of the versatile cooking utensils. It’s durable, conducts heat very well, and can do its job most anywhere, going from grill, to stovetop to oven. It gets good and hot which makes the edges of the cornbread nice and crispy. The drawbacks: iron skillets are heavy and need to be taken care of, seasoned well. The benefits outweigh the negatives.
These are not laws for making cornbread, just my opinion ~ you can bake good cornbread without them, but follow this recipe if you want to a eat great cornbread!
Nothing beats a plateful of Bubba's étouffée and a slice of warm cornbread with a pat of butter melting on it…
Really good eating here yesterday ~ wish you were here!
SAVORY BUTTERMILK CORNBREAD
Vegetable oil, for brushing skillet
2 cups stone-ground cornmeal*
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 eggs, lightly beaten
2 cups buttermilk
1/2 cup light sour cream
3 tablespoons butter, melted
Preheat oven to 400°.
Coat a 10-inch iron skillet with oil, place into oven to heat.**
In a large bowl, whisk the cornmeal with the flour, baking powder, baking soda and salt.
In another bowl, whisk the eggs, buttermilk, sour cream and butter.
Add the wet ingredients into the dry ingredients, stir gently just until combined.
Bake the cornbread for about 20-25 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool for a couple of minutes.
Cut into wedges and serve.
*Use regular cornmeal if you wish.
**Or, use an 8-inch square baking pan or a 9x9x1.5-inch, or a 7x11x2-inch baking dish. Use any pan that will hold 2 quarts: pour 2 quarts (8 cups) water in your pan and see if it holds the water or not.