I cannot believe it’s already November. I feel like I was just remarking about the fact that it was already September. Time flies. Now we’ve all got to plan our menus for the feasts, parties, and gatherings that are synonymous with this season. This particular recipe isn’t exactly eye-catching. It’s one of those basics that is so easy it often gets forgotten. I don’t know why anyone would buy pre-made cornbread or a box mix when it’s super simple and quick to make from scratch. This recipe is a perfect base for Thanksgiving stuffing and dressing. Stay tuned for a scrumptious cornbread stuffing recipe coming up. In the meantime you’ll just have to serve this cornbread on the side with some hearty, warming chili.
Taste: Rich, slightly sweet, and oh-so-corny.
Texture: Moist yet crumbly.
Appearance: Just about perfect.
Pros: Super easy and perfect as a side dish. Even more perfect for thanksgiving recipes like stuffing and/or dressing.
Would I make this again? Yes, probably for thanksgiving.
From The New Best Recipe
- 3 large eggs
- 1 cup buttermilk
- 1 cup milk
- 1 1/2 cups yellow cornmeal, preferably stone-ground
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 4 teaspoons sugar
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
Adjust an oven rack to the middle position and heat oven to 375 degrees F. Grease a 13×9-inch baking dish.
Beat the eggs in a medium bowl; whisk in the buttermilk and milk.
Whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt in a large bowl. Push the dry ingredients up the sides of the bowl to make a well, then pour the egg and milk mixture into the well and stir with a whisk until just combined; stir in melted butter.
Pour the batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.
Transfer the baking dish to a wire rack and cool to room temperature before using, 1 hour.