Sunday, February 8, 2009
I really do think a great way to start a weekend morning is to make some cornbread. I often made cornmeal muffins Saturday mornings but lately I have decided that skillet cornbread is the way to go. It is very good and very easy to make. I quite dislike the sweet cakey cornbread that restaurants tend to serve. Montana`s Restaurant cornbread is particularly bad. Mine is firm and not very sweet. It should be served with butter and, if you like, a bit of maple syrup. If you are more of a traditionalist, serve it with molasses.
What you need to start, is a cast iron skillet. First thing, heat the oven to 425 degrees, wipe some oil around the skillet and put it in the oven.
1 1/4 cup yellow cornmeal
3/4 cup all purpose flour
3 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix these ingredients together in a bowl.
In another bowl, whisk together
2 large eggs,
2/3 cup buttermilk
2/3 cup milk
3 Tbsp melted butter of vegetable oil
Fold the wet ingredients into the dry ingredients.
Take the skillet out of the oven and scrape the mixed batter into the hot skillet. Put it back into the oven for 20 to 25 minutes. When the top is brown it is ready and should easily turn out onto a plate.
Slice it as you eat it a piece at a time, to keep it warm.