I FINALLY got a chance to look through my November issue of Food Network magazine last night. I am always looking for a new cornbread recipe, so I thought I would give this one a try.
5 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (shake before measuring)
2 large eggs
Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
We had this with chili and some grapes.
What did the family think? Everyone liked it and decided it was much better than the last time I made homemade cornbread. I grew up eating Jiffy cornbread, which is fine and certainly inexpensive, but cornbread is so easy I really would prefer to make my own. Also, everyone decided this cornbread is really moist, so if you like your cornbread dry and crumbly, this is NOT the cornbread for you.