Willa Jean Cornbread

• portionen: One 9-by-5 Loaf
• gesamtzeit: 2 hours

Zutaten

¾ cup corn flour (I like using Bob's Red Mill)

¾ cup coarse cornmeal

2⅓ cups buttermilk, at room temperature

3 tablespoons plus 1½ teaspoons unsalted butter, melted

2⅓ cups all-purpose flour

4 teaspoons baking powder

¼ teaspoon baking soda

2 tablespoons plus 2 teaspoons granulated sugar

2 tablespoons plus 2 teaspoons dark brown sugar

4 eggs, at room temperature

2½ tablespoons honey

1 tablespoon plus 1 teaspoon kosher salt

Butter for serving

Cane syrup for serving (optional)

Anweisungen

Can prepare batter for up to 2 days in advance in your refrigerator

In a medium bowl, using a wooden spoon, stir the corn flour and cornmeal with the buttermilk until there are no dry pockets remaining.

Cover and refrigerate overnight (or for as little as 1 hour if you want to make the cornbread right now).

Preheat the oven to 375°F.

Coat a 10-inch cast-iron skillet or 9 by 5-inch loaf pan with the 1½ teaspoons butter.

In another medium bowl, whisk the all-purpose flour with the baking powder and baking soda.

In a large bowl, whisk the granulated sugar and brown sugar with the eggs, honey, and salt.

Whisk in the cornmeal mixture into the sugar/eggs mixture until well combined.

Add the flour mixture, stirring just until combined, and then stir in 3 tablespoons of the butter.

Pour the batter into the prepared skillet or pan. Bake for about 35 minutes, if using a skillet, or 50 to 55 minutes if using a loaf pan, rotating the skillet or pan after 25 minutes, until the cornbread is golden and irresistible and a knife inserted in the middle comes out clean.

Slather with butter and cane syrup, if using, cut, and enjoy immediately. Store leftovers loosely wrapped in foil at room temperature for up to 3 days.

Notizen

From: “The Good Book of Southern Baking” pg. 22

The beauty of this cornbread is that you can leave the fully prepared batter in the refrigerator for 2 days before baking it.