Thursday, February 17, 2011

The Very Best Cornbread

Adapted from The Sunset Cookbook
Makes 9-12 servings
Printable recipe here: click

1 cup whole wheat pastry flour
1 cup yellow cornmeal
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled slightly

Preheat oven to 400 degrees. Butter an 8- or 9-inch baking dish and make sure you use real butter to do it. Don't cheat and use cooking spray because it's just that important you use real butter.

Mix flour, cornmeal, sugar, baking powder and salt in one bowl. In another bowl, beat the eggs and then mix in the buttermilk and melted, cooled butter. Mix the wet ingredients into the dry ingredients and then scrape it all into your well-buttered baking dish.

Bake for 20-25 minutes--until the bread starts to pull away from the sides just a bit. Let it cool slightly, slather it with more butter and scarf it down.

Store leftovers in an airtight container in the fridge for up to two days.


Not at all dry, totally rich, fabulously dense little hunks of delight, this cornbread. I've tried a lot (a loooot) of cornbread recipes and this is the one. This is it. This is the Mother of All Cornbreads. I dare you to find something better. I dare you!

Note: simply adding bacon to this recipe does not constitute victory.

And it stays delicious for two days. Two days!

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