I was probably from the South in a past life. I am a fried food, (Thank God for my father’s genes), cornbread and Alan Jackson lovin’ girl.
I just find this sort of food very comforting. I also really enjoy the French influenced southern cuisines such as Cajun and Creole dishes… This reminds me I have to make Jambalaya again and have my friends over.
But anyway, back to cornbread. I was in the mood for some, I even got the cast iron pan with the little corn on the cob molds to make it, and I found this recipe at the Martha Stewart site. It came out great; the added cayenne pepper gives it a hint of heat and a little kick. I would recommend you try these warm from the oven with some herbed butter…or plain butter! These almost didn’t make it through the night; I took some to my neighbors and had the rest with my husband. Oink!
Southern Cornbread (with Cayenne Pepper)
Adapted from Martha Stewart
Makes 2 ½ cups batter
Yields about 24 units, or 12 medium sized units.
Vegetable oil, for pan
1 cup fine yellow cornmeal
¼ cup all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon salt
⅛ to ¼ teaspoon cayenne pepper, to taste
1 ½ cup whole milk
1 large egg, lightly beaten
1 ounce (2 tablespoons) unsalted butter, melted and cooled
- Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, salt, and cayenne in a large mixing bowl. Combine milk and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate.
- Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around the edges (time will vary depending on size of pan). I put them in for exactly 20 minutes.
- Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving.
© 2010 – 2013, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.