Monday, November 24, 2014

Warm Wonderful Corn Bread

We had the leftovers of the seafood chowder last night. At first I was going to make some biscuits to go with the soup but couldn't find the self rising flour and I was intent on making that version. Remembered in the middle of the night where I had put it. Isn't that always the way?

So I made corn bread instead, and it went so well with the flavors of the seafood and veggies. I made it in an 8" x 8" baking pan instead of a skillet, but it was just as delicious. It makes a wonderful addition to your Thanksgiving stuffing, too, if you have any left.

Here is the recipe from my book Comfort Food:

Skillet Corn Bread

1¼ cup yellow cornmeal
½ cup all-purpose flour
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon sugar
1 egg, beaten or two egg whites
1 cup buttermilk
¼ cup vegetable oil, divided

Combine the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl. Add the egg, buttermilk and 3 tablespoons of the oil.  Mix just to combine the wet and dry ingredients.

Pour 1 tablespoon oil in an iron skillet (8” or 10 “). Place the skillet in a preheated 425 degree F oven for 5 minutes, then pour batter into the skillet and bake at 425 degree F for 20 minutes or until golden brown, (or grease a baking pan and pour in the batter, smooth the top and bake at 425 degrees F in a pre-heated oven until golden brown, about 20 minutes).

Serve hot. Serves 6 - 8.

1 comment :

  1. I love cornbread. Perfect with the chowder to soak up the sauce