( SERVES 8 )
Photo by Washington Post
Cornbread is the perfect accompaniment to soups, casseroles or a big bowl of chilli. American recipes usually call for cornmeal but you’ll find polenta works a treat. A cast-iron skillet produces best results. This recipe forms part of the April 8 meal planner created in partnership with New World.
As an alternative to coarse cornmeal, try using instant polenta instead. It’s a great choice for cornbread because it absorbs moisture, making for a less grainy texture. Plus a tip from New World’s bakers: make sure you always use room temperature eggs when baking.
- Place your 9-inch cast-iron skillet in the oven; preheat to 450 degrees.
- Combine the cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. Add the buttermilk and egg, stirring to form a fairly smooth and thick batter, then stir in the melted butter.
- Add the softened butter to the skillet in the oven; as soon as it melts, remove from the oven and tilt to coat the sides and bottom of the skillet. Pour in the batter. Return to the oven; bake (middle rack) for 17 or 18 minutes, until lightly browned on top and the cornbread has pulled away slightly from the edges of the pan.
- Serve warm, or at room temperature.