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Thanksgiving | |
| 1 cup yellow cornmeal, preferably organic stone ground 1/2 cup all purpose flour or whole wheat flour 3/4 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda 2 eggs 1 cup plain low-fat yogurt or buttermilk 1/2 cup milk 1 tablespoon mild honey 2 to 3 tablespoons unsalted butter (to taste) | |
| 1. Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter. 2. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter. 3. Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan. 4. Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm. | |
| Variation: Sage Cornbread Stir 1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed dried sage into the batter before turning into the pan. | |
Unrated | |
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