it definitely wasn’t cold the other day. but it was dark and rainy. i’ll take what i can get. in the morning the entire country (well, perhaps not hawaii) was colder than miami. in an attempt to not grow bitter at the 70 degree weather, i decided to embrace the raininess and whip up some chili. cornbread and apple cranberry crisp with new friends topped it off.
a friend is evidently on the search for the perfect cornbread. too often i like the idea of cornbread and then taste it and eh, whatever. nothing memorable. i wouldn’t say that this recipe is perfect. but it is darn good.
cornbread from the new best recipe
- 2 Tbs unsalted butter, melted
- 1 cup yellow cornmeal, preferably stone-ground
- 1 cup unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 4 tsp sugar
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup buttermilk
- 2/3 cup whole milk
heat oven to 425. grease a 9-inch square or round metal baking pan with butter. whisk cornmeal thru salt in a large bowl. push dry ingredients up sides of bowl to make a well. crack eggs into well and stir lightly with a wooden spoon, then add buttermilk and milk. stir wet and dry ingredients quickly until almost combined. add melted butter and stir until just combined. pour batter into pan. bake until top is golden brown and lightly cracked and edges have pulled away from sides of pan, about 20 mins. transfer pan to wire rack and cool 5 minutes.