Silver Palate Cornbread
This can be made in either a 9 inch or 8 inch square pan.
Servings 12
Cost 5
Ingredients
- 1 tablespoon butter for greasing the pan
- 1 cup cornmeal, stone ground (120 grams)
- 1 cup all-purpose flour (130 grams)
- ⅓ cup sugar (65 grams)
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt Use an extra pinch of leaving out bacon
- 1 cup buttermilk room temperature
- 1 cup diced crisp cooked bacon (optional)
- 6 tablespoons unsalted butter melted (84 grams)
- 1 large egg slightly beaten, room temperature
Instructions
- Preheat the oven to 400. Put the first tablespoon of butter in a 9 inch or 8 inch pan and put the pan in the oven while it preheats so that the butter will melt. Set the timer for 5 minutes so you won't forget about it!
- In a large bowl, mix all the dry ingredients. Make a well in the center.
- To the well, add the buttermilk, melted butter, and egg. If using the bacon, add it too. Stir those things together, then stir all together (gently) to make a smooth and thick batter.
- Scrape into the buttery pan and bake at 400 for about 25 to 30 minutes. A 9 inch square pan should take 25 minutes, but an 8 inch pan will take about 32.
- Let cool for about 15 to 20 minute before serving.
