Classic Cornbread – Dinner With Julie


I feel like we need some cornbread here. It tastes like summer to me – likely because I’ve spent so many years picking up round cornbreads at SoBo in Tofino, which we would nibble from for days – with coffee and jam in the morning, seafood chowder in the afternoon… whatever. Though it’s often thought of as an accompaniment, you could stir berries or rhubarb into it for a breakfasty cornbread, or add handfuls of grated cheese and chopped or dried herbs to make it savoury. (Keep the brown sugar in if you like – sweetness tends to make cornbread taste more cornbread-y – or cut it back, or leave it out.)

Yields10 Servings

1 cup all-purpose flour

1 cup cornmeal

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 cup buttermilk (or plant-based yogurt)

1 egg

1/4 cup butter, melted, or vegetable oil

2 Tbsp canola or other vegetable oil

1

Preheat the oven to 350F. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together the buttermilk, egg, butter and oil.

2

Add to the dry ingredients and stir just until combined; pour into a greased 8 or 9-inch baking dish, pie plate or skillet and bake for about 25 minutes, or until golden and springy to the touch. Serve in wedges. Serves about 10.

Ingredients

 1 cup all-purpose flour

 1 cup cornmeal

 1/4 cup brown sugar

 1 tsp baking powder

 1/2 tsp baking soda

 1/2 tsp fine salt

 1 cup buttermilk (or plant-based yogurt)

 1 egg

 1/4 cup butter, melted, or vegetable oil

 2 Tbsp canola or other vegetable oil

Directions

1

Preheat the oven to 350F. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together the buttermilk, egg, butter and oil.

2

Add to the dry ingredients and stir just until combined; pour into a greased 8 or 9-inch baking dish, pie plate or skillet and bake for about 25 minutes, or until golden and springy to the touch. Serve in wedges. Serves about 10.



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