Description
Moist and hearty, with crispy edges and lightly sweet corn flavor, this rustic High Altitude Cornbread makes the ideal side for chili or eggs, or a delightful stand-alone snack.Â
Ingredients
1/2 cup coarse-grind cornmeal (I use Bob’s Red Mill)
1 1/4 cup buttermilk
3/4 cup + 2 TB all-purpose flour
3 tsp baking powder
1/8 tsp baking soda
3/4 tsp kosher salt
2 TB granulated sugar
2 TB brown sugar
2 large eggs, at room temperature and lightly beaten
1 TB honey
1 TB butter, melted, plus 1 TB for the pan
1 cup corn kernels (fresh or thawed from frozen)
Instructions
THE DAY BEFORE BAKING:
In a small bowl, combine the cornmeal and buttermilk. Mix until cornmeal is fully hydrated, then cover and let sit at room temperature overnight.*
When you’re ready to bake, heat the oven to 350 degrees. In a medium bowl, combine the flour, baking powder, baking soda, salt, and both sugars. In a separate bowl, mix 1 TB of melted butter and 1 TB honey and stir until the honey is dissolved, then add the beaten eggs and stir to combine.Â
Add the egg mixture to the soaked cornmeal, then stir this mixture into the dry ingredients and mix until there is no more dry flour. The batter will be thick and wet. Stir in the corn kernels.
In an 8×8 square pan or round cast iron pan, place 1 TB of butter and place the pan in the oven to melt and heat up for a few minutes, being careful not to let the butter burn (although it’s fine and even preferable to let it brown slightly). Carefully remove the pan from the oven and swirl the butter to coat the bottom and lower sides of the pan. Pour in the batter and smooth the top.
Bake at 350 for 25-30 minutes, until the sides of the bread are crisp and brown and the top is lightly browned. A knife or cake tester inserted in the center should come out clean.Â
Let the bread cool slightly in the pan, and serve warm. Leftovers can be wrapped in foil and stored at room temperature. To reheat, wrap loosely in foil and place in a 250-300 degree oven for about 15 mins.
Notes
… if you have trouble finding coarse-grind cornmeal, use medium-grind (also sold as polenta) instead
… no buttermilk? No problem. Simply add a tablespoon of lemon juice or vinegar to 1 1/4 cups milk and let it sit at room temperature for 15 minutes.Â
… if you’re uncomfortable leaving the buttermilk out at room temperature overnight, it’s ok to put it in the fridge instead. Let the mixture come to room temperature (about an hour) before integrating it into the batter.
… if you like cheesy or spicy cornbread, try adding half a cup of shredded cheddar cheese, fresh chopped jalapeños, or some chili powder.Â
