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.
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
1 3/4 cups buttermilk
1/2 cup oil (or melted butter)
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.