Apparently, the debate has been raging between the North and South, and which region of the Eastern coast makes the best cornbread: Northern sweet vs. Southern savory.
I had no idea.
I like mine slightly sweet, with lots of butter in the batter for a rich texture and flavor. Sometimes, I’ll mix in bacon, scallions or jalapenos. And if there are leftovers, I make them into croutons for a fun alternative to the traditional bread variety.
The Boston Globe featured my recipe for cornbread in the food section yesterday. You can read more about the debate here.
How do you like your cornbread?
Adapted from “Princess Pamela’s Soul Food Cookbook’’ and "The Blue Moon Cookbook"
Makes one 12-inch skillet
Vegetable oil (for the skillet)
2 eggs, beaten to mix
1/8 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 stick ( 1/2 cup) butter, melted
1. Set the oven at 400 degrees. Rub a heavy 12-inch cast-iron skillet with oil. Heat it in the oven for 5 minutes or until sizzling.
2. In a bowl, mix eggs, vanilla, and buttermilk.
3. In a larger bowl, mix the cornmeal, flour, baking powder, salt, and sugar. Add the egg mixture and combine with a few rapid strokes. Fold in melted butter.
4. Carefully remove the hot pan from the oven. Pour in batter. Bake for 20 minutes or until the top feels firm when pressed with a finger.