I can't stop fiddling with cornbread and this one is over the top delicious. A little sweet milk for flavor, some sour cream and some buttermilk for the extra acid and th extra rise it affords. Stone ground cornmeal is best – the rest is like yellow sawdust. Make this in a graniteware pie pan to authenticate Americana corn bread baking or use a 10 inch cast iron skillet (The Lodge, America's best know cast iron cookware makers offer the best cast iron skillets(a square one is another good choice for cornbread). Nowadays The Lodge cast iron classics come pre-seasoned – for the prettiest cornbread ever, check out www.Lodgemfg.com)
1 cup stoneground cornmeal
1/3 cup very hot milk
1/3 cup unsalted butter or oil
3/4 cup, approximately, buttermilk
¼ cup sour cream
¼ cup sugar
1 cup all purpose flour (or a touch more, to thicken batter)
½ teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder|
1/2 cup frozen blueberries
Preheat the oven to 375 F. Butter a 9 inch pie pan, or 10 inch cast iron skillet or a 9 by 9 inch square baking pan with melted butter or nonstick cooking spray.
Line a large baking sheet with parchment paper.
In a small bowl, place ½ cup of cornmeal. Pour the hot milk over this, stir and let stand 5 minutes.
In a larger bowl, whisk the melted butter, buttermilk, sour cream, sugar and eggs together. Fold in soaked cornmeal and then the flour, remaining cornmeal, salt, baking soda and powder to make a smooth batter (whisk by hand is fine). Fold in the blueberries.
Pour into prepared baking dish. Place on the baking sheet, reduce temperature to 350 F and bake until cornbread springs back when lightly touched, 22-25 minutes.
Brush immediately with melted butter when it comes out of the oven.
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