My Favorite CornbreadCourse: SidesCuisine: AmericanDifficulty: Easy
I love a well textured cornbread. So many out there just taste like corn flavored yellow cake. This is not one of them. This recipe has both medium and coarse grind cornmeal to amplify the texture, and a little sugar because I like a little sweetness in my cornbread. If you don’t, feel free to reduce the sugar by half, however, I wouldn’t leave it out entirely, as sugar also imparts moisture to the cornbread. This is the cornbread I use in both my Sausage and Cornbread Stuffing, and serve alongside my Award Winning Turkey Chili.
1 1/4 cups medium grind cornmeal
3/4 cup coarse grind cornmeal
2 cups All Purpose flour
1/2 cup sugar
4 tsp baking powder
1 tsp baking soda
1 tsp Kosher salt
2 1/4 cups buttermilk
2 eggs, lightly beaten
1/2 cup grapeseed (or other neutral flavored oil), plus extra for greasing dish
1 tbsp butter, room temperature
- Preheat oven to 375 degrees Fahrenheit and move oven rack to lower middle position. Grease a 9×13 baking dish with oil and set aside. In a large bowl, whisk together both types of cornmeal, flour, sugar, salt, baking powder and baking soda.
- In a separate bowl, whisk together buttermilk, eggs, and grapeseed oil.
Add wet ingredients into dry and stir until combined.
- Immediately pour into prepared dish and bake on lower middle rack, turning halfway, until golden brown and a toothpick inserted comes out clean, about 22-25 minutes.
- Immediately after removing from oven, using a pastry brush, brush with reserved 1 tbsp butter.