Ingredients:
- 1 teaspoon butter, at room temperature, for
greasing pie dish - 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 3/4 cup shredded extra-sharp cheddar cheese
Directions:
Before you start, be sure an adult is nearby to help.
Preheat an oven to 375°F. Lightly grease a 9-inch glass pie dish with the soft butter.
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir with a table fork until well blended.
In another bowl, combine the buttermilk, oil and egg. Mix with the fork until well blended.
Pour the buttermilk mixture into the flour mixture. Gently stir with a rubber spatula until almost blended. Add the cheese and stir just until blended.
Using the rubber spatula, scrape the batter into the prepared pie dish. Bake until the corn bread is browned on top and a toothpick inserted into the center comes out clean, about 25 minutes. Using oven mitts, remove the pie dish from the oven and set it on a wire rack to cool.
Using a sharp knife, cut the corn bread into 12 wedges. Serve warm or at room temperature. Serves 12.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).
Preheat an oven to 375°F. Lightly grease a 9-inch glass pie dish with the soft butter.
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir with a table fork until well blended.
In another bowl, combine the buttermilk, oil and egg. Mix with the fork until well blended.
Pour the buttermilk mixture into the flour mixture. Gently stir with a rubber spatula until almost blended. Add the cheese and stir just until blended.
Using the rubber spatula, scrape the batter into the prepared pie dish. Bake until the corn bread is browned on top and a toothpick inserted into the center comes out clean, about 25 minutes. Using oven mitts, remove the pie dish from the oven and set it on a wire rack to cool.
Using a sharp knife, cut the corn bread into 12 wedges. Serve warm or at room temperature. Serves 12.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).
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Rated 3 out of
5
by
zleslie from
Not enough cornmeal
I'd give this recipe high scores for simplicity, but the taste and texture were more like a cake. It was a little too sweet and it was missing the wonderful crumbliness of traditional cornbread.
Date published: 2018-11-23
Rated 5 out of
5
by
John from
Great in an iron skillet.
This has been my go to cornbread recipe for about ten years. I recommend making it in an iron skillet, and trying different types of cheeses, maybe add jalapenos.
Date published: 2018-01-04