Texas Stone-Ground Corn Bread
Unlike cornbread eaten in the northern United States, which is usually sweet and tender—almost like cake—traditional southern cornbread is often coarser and considerably less sweet. Here, chef Alexandra Gates, chef and owner of Restaurant Cochineal in Marfa, Texas, shares her recipe for her a rustic southern cornbread, which she makes using a yellow stone-ground cornmeal made in Texas, as befits her passion for cooking with local ingredients. Search out the best artisanal stone-ground cornmeal you can find, as its flavor really shines in this simple recipe.
Ingredients:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted, plus more for greasing
- 2 1/2 cups (17 1/2 oz./545 g) yellow stone-ground cornmeal
- 4 tsp. baking powder
- 1 1/4 tsp. kosher salt
- 1 tsp. sugar
- 3 eggs, separated
- 1 1/4 cups (10 fl. oz./310 ml) buttermilk, at room temperature
Directions:
Preheat an oven to 425°F (220°C). Butter an 8-inch (20-cm) square baking dish or any baking dish with about a 1 3/4-quart (1.75-l) capacity.
In a large bowl, whisk together the cornmeal, baking powder, salt and sugar.
In a medium bowl, whisk together the egg yolks, buttermilk and melted butter. Add the egg yolk mixture to the cornmeal mixture and stir until well combined.
In another medium bowl, whisk the egg whites until firm peaks form, then fold the whites into the cornmeal mixture. Pour the batter into the prepared pan.
Bake until the corn bread is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Serve in the baking dish and spoon out the corn bread. Serves 8.
Recipe courtesy of Alexandra Gates, Chef/Owner of Cochineal, Marfa, TX
Recommended Products:
-
$11.95
-
$11.95
-
$150
(45)
-
$435
