Sometime last year, I launched a project. A personal challenge of sorts.
I wanted to create the best cornbread recipe ever.
I know, I know. It doesn’t sound like much of a challenge to you. It’s not like, say, training for a year to run a marathon. Or writing a book. Or launching a non-profit. No, I needed to keep it real.
Truth: I can never resist cornbread. Never. And there must be thousands of recipes out there, all claiming to be the BEST. There are a surprising number of “Grandma’s recipe”, handed down through generations from mother to daughter. Some newer recipes tout themselves as vegan, using coconut oil. Some are gluten-free. Some were good, even bordering on great. Others, not so much.
I like a moist cornbread, and tender. This can be a challenge because of the natural grittiness of cornmeal. And yes, I tried corn flour too. But this recipe nails it for me. I’m sure I’ll post other variations over time, it’s what I do, but right now – this is my favorite go-to recipe!
Now that I’m living pretty much full-time in the Sierras, I’ve added instructions in italics for baking this cornbread at high altitude. After the initial mention, I’ve shortened High Altitude Baking to HAB.
This cornbread will keep for up to 3 days on the kitchen counter, wrapped in plastic.
- 1 cup Bob's Red Mill medium coarse cornmeal (remove 1 tablespoon for High Altitude Baking - HAB - ~6500 ft)
- 1 cup (4.5 ounces) all-purpose flour (remove 1 tablespoon for HAB)
- ½ teaspoon baking soda (use ¼ teaspoon for HAB)
- ¾ teaspoon kosher salt (or ½ teaspoon table salt)
- ½ cup unsalted butter, melted, plus more for the loaf pan
- ½ cup white granulated sugar
- 2 large eggs
- 1 cup buttermilk (add 1 tablespoon for HAB)
- Preheat oven to 375˚ F (or 380˚ F for HAB). Butter a loaf pan.
- Whisk the cornmeal, flour, baking soda, and salt in a medium bowl.
- Melt the butter in the microwave oven in a microwave - safe dish. Pour it into a medium bowl, and whisk in the sugar. When the sugar is incorporated, add the eggs and buttermilk, and continue to whisk until well blended. Stir in the cornmeal mixture, until well blended. There will be some lumps, but that's fine. Pour batter into the prepared loaf pan.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. At sea level, the time will be closer to 30 minutes, but baking at high altitude will take closer to 40 minutes. Cover with foil in the last 10 minutes of baking - this will help to keep the cornbread moist, and help it to bake more evenly.
- Cool in the loaf pan for 10 minutes before removing. Run a sharp knife around the cornbread, separating it from the sides of the pan. Flip out onto a cutting board for easy slicing.
This week on Sunday Supper, we’re celebrating easy dishes for Mardi Gras, and whoever heard of eating great New Orleans food without cornbread. Mardi Gras, or Fat Tuesday, is a celebration that begins on or after Three Kings Day, the Christian feasts of the Epiphany. The name means “Fat Tuesday” in French to reflect on the practice of the last night of eating rich, fatty foods before fasting for Lent!
Now go check out everyone’s Mardi-Gras-inspired recipes. Many thanks to Marion at Our Life Tastes Good blog for hosting us this week! You rock!!
Easy Mardi-Gras Dishes
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Caroline’s Cooking
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Cricket’s Confections
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
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