Sorry it’s been awhile folks. My family was in town last week and I’ve been busy with Megan Joy Cakes, especially with wedding season right around the corner.
But take this as a peace offering- my prized recipe for cornbread. I used to make this for staff meal at the restaurant and it’s amazing served warm from the oven. What makes this cornbread truly delicious is its sweetness and moist crumb- no dry cornbread here.
I love serving the cornbread with chili and hearty soups, or with barbequed chicken, as we did last night. It rounds out the meal perfectly.
The cornbread can be baked in muffin cups as well. Fill them about 2/3 full with batter and bake for 12-15 minutes, or until the edges are golden brown.
In other mountain news, it’s beginning to feel more and more like spring here. Warmer temperatures, abundant sunshine, wet snow, and longer days. We enjoyed several hikes last week. The Cat Prince, as we fondly refer to him, also turned 5 last week. He was thrilled.
How to make this high altitude adjusted recipe:
Adapted from Allrecipes.com
- 1 cup unsalted butter, cut into cubes
- 1¼ cups sugar
- 5 eggs
- 2¼ cups buttermilk
- ½ teaspoon baking soda
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 teaspoon salt
- Preheat your oven to 350 F.
- Grease a 9 x 13″ pan and set aside.
- In a saucepan, melt the butter over medium-low heat.
- When melted, remove from heat and whisk in the sugar and eggs.
- Stir in the buttermilk.
- Add the baking soda, cornmeal, flour, and salt all at once and whisk until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until golden brown along the edges and the center springs back when lightly touched.
Note: This recipe was adapted from high altitude baking. To make at sea level, increase sugar to 1 1/3 cups, decrease buttermilk to 2 cups, and increase the baking soda to 1 teaspoon. Bake until golden brown and the center springs back when lightly touched.