Makes: 6 to 8 servings
Time: 45 to 50 minutes
Corn bread people are divided into savory and sweet camps, and the line falls roughly around the Mason-Dixon. Southerners usually make corn bread that goes with dinner, alongside chili, greens, and beans. Most Northerners, who like cakey, sweet varieties, will prefer Rich, Sweet Corn Bread.
1. Heat the oven to 375°F. Grease a 9-inch square baking pan with some butter.
2. Combine the cornmeal, flour, baking soda, and salt in a large bowl. Whisk the egg into the buttermilk. Stir the buttermilk mixture into the dry ingredients just enough to combine. If the batter is very dry and doesn’t come together easily, add a few tablespoons more buttermilk, 1 tablespoon at a time, until it comes together.
3. Add the melted butter and stir until just incorporated; avoid overmixing. Pour the batter into the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean. Cut into squares and serve hot or warm.
WHOLE WHEAT QUINOA CORN BREAD Hearty whole grains create a great crumbly texture with a bit of crunch: Substitute whole wheat flour for the all-purpose flour. Stir 1 cup cooked quinoa (any color) into the flour mixture.
CAST-IRON CORN BREAD For a perfectly crisp crust, turn to your skillet: Heat the oven to 400°F. Put 2 tablespoons butter in a 9-inch cast-iron skillet and place it in the oven. When the batter is ready, reduce the heat to 375°F, take the skillet out of the oven, and swirl the butter around to coat the edges. Pour the batter into the skillet and bake for 25 to 30 minutes.
CORNY CORN BREAD Add 1 cup corn kernels, fresh or frozen, to the wet ingredients.
MAPLE BACON CORN BREAD Cook 4 to 6 slices maple bacon until it’s crisp. Drain the bacon on paper towels and use some of the fat from the skillet to grease the baking pan. Measure the remaining bacon fat and add enough melted butter to make ¼ cup total to use in the batter. Crumble the bacon into the batter and stir to combine.
JALAPEñO-CHEDDAR CORN BREAD Add ½ cup grated cheddar cheese and 1 tablespoon minced seeded jalapeño chile to the dry ingredients after mixing.
CORN AND BEAN BREAD Reduce the buttermilk to 1 cup; omit the flour. Stir 1½ cups well-cooked white beans (canned are fine), puréed and strained, into the milk and egg mixture before adding it to the dry ingredients.
SAUSAGE AND ONION CORN BREAD Cook ¼ pound crumbled spicy sausage in a skillet over medium heat until browned, breaking it into small chunks as it cooks. Use a slotted spoon to transfer it to a plate lined with paper towels. Set aside the sausage and sauté 1 diced yellow onion in the sausage grease until it is soft and translucent. Set it aside with the sausage to cool. Sprinkle the sausage and onions over the batter after pouring it into the pan.
3 Savory Additions to Corn Bread