Sunday, November 27, 2011

Perfect Cornbread....Everytime.

Hello, fellow foodies.

I love cornbread and I’ve tried every recipe known to woman. I’ve tried cooking cornbread with peppers, corn kernels and cheese. But, I prefer making cornbread from scratch with Albers Yellow Cornmeal mix and with one little twist that I learned from my BFF, Francesca McCalla and her family secret.

Culinary steps:

First buy Alber’s Enriched & Degermed Yellow Corn Meal at any grocery store. The directions for the cornbread recipe are on the box. Follow the recipe and cooking directions. With the following additions:

Prepare the dry ingredients first buy pouring the dry ingredients in a stand mixer fitted with a wire whisk. Turn the mixer on low to combine the corn meal, flour, sugar, and baking powder to combine for 30 seconds. Turn off the mixer and let the dry ingredients rest.

Then, prepare the wet ingredients in a bowl or a measuring cup (preferably two cup measuring cup for room to stir). After adding the whole milk, vegetable oil and egg mix with a fork to break up the egg. Note: I've used whole, low-fat and non-fat milk. Depending on your preference they all work just fine.

Once, the liquid ingredients are done turn on the stand mixer on low and pour the wet ingredients into the dry in three equal parts, to allow the batter to combine slowly. Once combined turn off the mixer. Use a plastic spatula to ensure all wet and dry ingredients are combined...especially the bottom of the bowl. Don't miss a drop! Let the batter stand. You'll notice the batter will increase in size ever so slightly.

Now, here comes the secret. While the batter is standing turn the oven on to 400 degrees. While the oven is warming set a half of a cube of butter into the dry pan. Let the butter melt slowly. Be sure to watch the butter to ensure it melts and doesn't burn. Toasted butter doesn’t taste good in this recipe. Trust me…I’ve done it.


Once the butter has melted quickly add the batter to the pan. The batter and butter will separate.


Next, slowly fold the batter into the butter with a plastic spatula until combined.

 
The batter will appear smooth and creamy.






Bake in the oven at 400 degrees for 20-25 minutes until golden brown.
Once the cornbread is done, rub the tob of the cornbread with the other half of the butter.

Let cool for 5 mintues, cut and serve warm with a dollop of room temperature butter.


The recipe is simple, easy and delicious. The cornbread is even better the next day topped with fig jam or served with soup (See Blackeyed Peas Soup recipe).

Thank you Francesca for sharing your time tested family secret. Love you...and I wouldn't be the cook I am today without the decades we spent sharing and cooking in the kitchen.

Thanks for reading my blog and remember... cooking with love always makes any recipe taste better.