Corny Cornbread

This fluffy cornbread is a longtime favorite at my house with chili, soup, or even meatloaf. Use either yellow or white cornmeal, it’s your preference, but do look for good stone-ground meal. I bake this in my mama’s cast-iron frying pan, which she received as a wedding gift in ... well, let’s just say it was quite some time ago. Baking cornbread in cast iron makes a great crunchy crust; try it. If you don’t have a cast-iron frying pan, use a conventional pie pan.

 

SERVES 8

 

5	tablespoons unsalted butter, melted
1	cup all-purpose flour
1	cup stone-ground cornmeal
½	teaspoon salt
2	teaspoons baking powder
½	teaspoon baking soda
1	cup buttermilk
1	8.25-ounce can cream-style corn
1	tablespoon sugar
1	large egg

1. Preheat the oven to 350°F. Place 2 tablespoons of the melted butter in a cast-iron frying pan or pie plate and swirl to coat the pan with the butter. Set aside.
2. Combine the flour, cornmeal, salt, baking powder, and baking soda in a large bowl. In another large bowl, combine the remaining 3 tablespoons melted butter, the buttermilk, creamed corn, sugar, and egg, and blend until well combined. Pour the wet ingredients into the dry ingredients and stir quickly until just combined and no lumps remain.
3. Pour the batter into the pan. Bake for 30 to 40 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean. Let cool for a few minutes, then serve warm, right from the pan.

EXTRA POINTS You can make this ahead, but nothing beats eating it fresh and hot right out of the pan!