Sunday, December 18, 2011

Battle of the Corn Breads

Copyright 2011 LtDan'sKitchen blogs
Cornbread is something I associate with chili con carne. Usually common in the south, cornbread has evolved from something very simple to the more fancy varieties. They are perfect for hearty stews and purists will argue that real southern cornbreads are best made with lard or bacon drippings and baked in an iron skillet and are also usually served with their signature barbecue. I have never been a big fan of both the smokey barbecue nor the cornbread until I tried Dave's Famous Barbecue's version of cornbread. If it were not for the calorie content, I can eat a bushel of these babies plus a whole garbage can lid-sized serving of beef tips. They are just to die for!  Well, literally for me, sadly. 

For my take on this southern staple, I found these two versions and both border on the sweetish side without going overboard. They hold their own to a rich and thick stew of chili con carne and the meeting of both dishes results in a well balanced meal in terms of flavor and texture. I'm also posting my version of chili con carne which is synthesized from a recipe featured on Ina Garten's show, Barefoot Contessa and from my favorite cookbook of main dishes, Main Dishes from Good Housekeeping. It is the perfect way to fend off the cold weather during the winter season.  

Grandmother's Buttermilk Cornbread - Adapted*

Copyright 2011 LtDan'sKitchen blogs
1/2 cup butter or lard
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375
    Grease an 8 inch 
    square pan. 

2. Melt butter in large 
    skillet. Remove from heat and stir in sugar. Quickly add the eggs and 
    beat until well blended. 

3. Combine buttermilk with baking soda and stir into mixture in pan. Stir 
    in cornmeal, flour, and salt until well blended. Pour batter into the 
    prepared pan.

3. Bake for 30 to 40 minutes, or until a toothpick inserted in the center 

    comes out clean.

Copyright 2011 LtDan'sKitchen blogs
Golden Sweet Cornbread - Adapted**

1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup buttermilk
1/3 cup vegetable oil

1. Preheat oven to 400°F. Spray or lightly grease a 9-inch round cake pan.

2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. 
    Stir in egg, milk and vegetable oil until well combined. Pour batter into 
    prepared pan.

3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick 
    inserted into the center of the loaf comes out clean.


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