Cornbread Muffins

Once in a while I get a craving for cornbread. I like it a little sweet, a little tangy with a dense but not heavy texture. I bake it in a square pan, in a cast iron skillet, into muffins or as I did this time, in parchment baking cups. Cornbread can accompany a dinner, be served for breakfast, alongside a salad or with soups. I sometimes break it into crumbs, toast them in the oven until crisp and sprinkle over soups, salads or use in place of bread crumbs.

This is a basic recipe that can be adapted to savoury cornbread and can be baked in any of the forms I mentioned above. I always use buttermilk because it gives it a desired tanginess. I use yellow cornmeal but I understand the true southern style cornbread is made with white cornmeal. I have made it with coarse as well as with fine cornmeal with equally good results, although the coarser the cornmeal, the more gritty the texture.

Cornbread

Ingredients:

1 cup cornmeal

3/4 cups flour

2 tablespoons sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 3/4 cups buttermilk

1/2 cup oil (or melted butter)

Directions:

Combine cornmeal, flour, sugar, baking powder, baking soda and salt and mix.

In another bowl combine eggs, buttermilk and oil and whisk together.

Add the buttermilk mixture to the cornmeal-flour and mix with a spatula just until blended.

Pour into a 8X8 cake pan, into muffins pan or into individual parchment baking cups.

Bake at 375℉ until golden and cooked through, about 25 minutes.

Let cool a little before cutting.

Cornbread

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