Saturday, December 4, 2010

Cat Cora's Southern Cornbread

I love cornbread, so I really wanted to try it for Thanksgiving. I've never made it before so I thought this recipe was a good one to try. I heard Cat Cora talk about it in a Thanksgiving episode then the recipe was in my Food Network Magazine. It smelled so yummy and tasted pretty good too with some butter.

Cat Cora's Southern Cornbread
Cat Cora's Classics
Serves 4 to 6 people

5 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup buttermilk (shake before measuring)
2 large eggs


1. Preheat oven to 425 degrees and position a rack in the middle. Butter an 8-inch-square baking pan.

2. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.

3. In a bowl, whisk together the flour, cornmeal, baking soda and salt.

4. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

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