Master Recipe
Cornbread
serves 8
NOTE: This
cornbread is thin and crusty, making it the perfect accompaniment
to soups, chili, or stews. Make sure that the water is at a rapid
boil when it is added to the cornmeal. If you prefer a sweeter,
more northern-style recipe, see the note to the corn muffin recipe
on Corn
Muffins.
4 teaspoons bacon drippings or 1 teaspoon vegetable oil plus 1 tablespoon unsalted butter, melted
1 cup yellow cornmeal, preferably stone-ground
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup rapidly boiling water
3/4 cup buttermilk
1 large egg, beaten lightly
INSTRUCTIONS:
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
2. Measure 1/3 cup cornmeal into medium bowl. Whisk remaining cornmeal, sugar, salt, baking powder, and baking soda together in small bowl; set aside.
3. Pour 1/4 cup boiling water all at once into the 1/3 cup cornmeal; whisk quickly to combine. Continue adding water, a tablespoon at a time, until mixtures forms thick mush (see figure 11. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. If using bacon fat, pour it from pan into batter and stir to incorporate. If pan has been greased with vegetable oil, stir melted butter into batter.
4. Quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes. Serve warm or at room temperature.
VARIATIONS:
Cornbread with Chiles
Follow master recipe, folding in 1 to 2 medium jalapeno chiles, seeded and minced, after bacon fat or melted butter has been incorporated.
Cornbread with Cheddar Cheese
Follow master recipe, folding in 2 ounces (1/2 cup) shredded cheddar cheese after bacon fat or melted butter has been incorporated.
Cornbread with Corn Kernels
Follow master recipe, folding in 3/4 cup fresh or frozen corn kernels after bacon fat or melted butter has been incorporated.