Saturday, February 06, 2010

Susie's Cowgirl Cornbread

(From Bon Appetit, January 2008)
As we know, today is Susie's first birthday. As we also know, it is a snowy mess in Ohio (although a plow has come through my complex several times, yay!). So I thought that I would make a "birthday dinner" for Susie, and a nice dinner for myself, since I'm snowbound.
The first dish is what I'm calling "Susie's Cowgirl Cornbread." It's actual title is "Texas Buttermilk Cornbread", which is what made me think of making it. But I like my title better.
Rounding out the meal will be pasta in marinara, and...chocolate chip pie. Yes. I am going to attempt pie making. That recipe will be posted once I try the pie!

But first, here's the cornbread that any cowgirl will appreciate.

  • 1 stick unsalted butter, melted, divided
  • 2 c. yellow cornmeal
  • 6 tbsp. all-purpose flour
  • 1 tbsp. baking soda
  • 1/2 tsp. salt
  • 1/8 tsp. baking soda
  • 1 1/3 c. buttermilk
Preheat oven to 400. Brush an 8X8X2 baking dish with two tablespoons of the melted butter. Place dish in oven for 10 minutes.
Meanwhile, whisk cornmeal, flour, baking powder, salt and baking soda in large bowl to blend. Add buttermilk and remaining butter. Stir batter until evenly moistened--do not over blend.
Transfer cornbread batter to hot dish and spread evenly. Bake cornmeal until crusty on top and tester inserted into center comes out clean, about 25 minutes. Let cornbread cool at least 10 minutes. Serve warm. 

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