Monday, January 29, 2018

Magazine Monday #5: Classic Cornbread



Welcome to Magazine Monday #5!  

I honestly do not know why so many of these magazine recipes come from Every Day with Rachael Ray (or is it Rachael Ray Every Day now?  I'm so confused, but this is the third Magazine Monday in a row that has featured an RR recipe.  (Find the other two here and here.)

Y'all know I have a complicated relationship with Rachael. Throughout the course of this blog's 6 years, she has tried to convince me that taco meat was hamburgers; that beans are an appropriate pasta side dish; that "shredded lettuce" isn't just a fancy way of saying "salad;" and that "stoup," which is not a thing, can be made in 15 minutes.  On the other hand, she HAS provided more than a few really excellent and tasty recipes, so I honestly just don't know what to do with myself.

On to the cornbread.

I call myself a Southerner, but it occurred to me that I'd never made cornbread before.  I found a recipe from Rachael in my files and made my first batch of cornbread.  

It turned out...OK.  I wasn't wowed by it, but it turned out fine.  I think a mistake I made was that my cornmeal wasn't fine enough because it seemed...gritty.  

Give this one a shot, and tell me how it turns out for you.  Try it with some chili, maybe.  I'll be on the lookout for other recipes to try so I can compare.

Classic Cornbread
Makes 1...what is it called?  It's not a loaf.  Makes 1 chunk of cornbread

Ingredients
(Side note here: while I was working on this post, I told Dennis that I am really pleased with how I've been putting up the photos of the ingredients in this collage kind of way.  I said it was like The Brady Bunch...or in this case, The Bready Bunch.  Then we started singing the Brady Bunch theme song, but with cornbread-related things.  It made me laugh. )

1 1/4 cups flour
1 1/4 cups cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
2 eggs
3 Tbsp. packed brown sugar
1 stick of butter, melted

Pre-heat the oven to 400°F.

In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.  In a separate bowl, whisk together the buttermilk, eggs, and brown sugar.

Fold the wet ingredients into the dry ingredients, then fold in the butter.

Pour into an 8-inch ovenproof skillet (or an 8x8 inch glass dish, which is what I used) and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.