With so many recipes and dishes on my mind, I appreciated how low-maintenance this cornbread was. It was a pain-free two-step of dry ingredients... ...meets wet ingredients. A quick mix and mingle... ...and bake â€˜til golden. Being the Yankee I am, I tend to like my cornbread sweeter than the one this recipe makes. If I were making this to eat as is, I would probably add a bit of sugar to the mix...or just eat it slathered with honey butter. Mmmm...honey butter. Now, the hardest part of this cornbread mission: not eating it all before stuffing-time tomorrow.
This herbaceous cornbread is the base of a Sausage Pecan Stuffing I'm making for Thanksgiving, but it is also delicious by itself (slathered in honey butter). Recipe by BraveTart; I've added in volume measurements in case you don't have a kitchen scale.
- 5 ounces / 1 cup yellow cornmeal
- 4 Â½ ounces / 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 sage leaves, finely chopped
- 2 Â¼ ounces / 2 tablespoons honey
- 8 Â½ ounces / 1 cup buttermilk
- 3 ounces / 6 tablespoons unsalted butter, melted
- 1 egg
- 2 egg yolks
- additional sage leaves to garnish
- Rub an 8" or 9" cast iron skillet with some safflower oil and set it into a cold oven. Preheat the oven to 400Â° and let the skillet preheat with the oven, for about an hour. This ensures a nice, crackling crust on the cornbread.
- In a medium bowl, whisk together all the dry ingredients and then add all the wet ingredients and whisk just until combined. You did it.
- Now, remove the hot skillet from the oven. Arrange the sage leaves along the bottom, veined side up (thus, pretty side down). Make a pattern if you like, or scatter them irregularly.
- If you've made a pattern, use a spoon to carefully ladle in the batter to avoid disturbing leaves. Or just pour the batter in all at once and let the leaves fall where they may.
- Bake in the oven for approximately 30 minutes. If you plan to use the cornbread for stuffing, bake an extra five minutes or so to ensure a drier texture.
- Upon removing the cornbread from the oven, gently run a dull knife around the edges to loosen the bread, then invert onto a cutting board or plate. Remove the skillet and voilÃ !
Recipe Source: LickMySpoon.com.
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