Cookbook > Breads & Muffins

Rick's melt-in-your mouth corn bread -- (from Heather Deal)

Makes 2 9" round loaves, 8 servings each

2 c yellow cornmeal
3 c buttermilk, warmed to room temperature
2 c all-purpose flour
1½ sticks unsalted butter, melted and cooled
2 tbsp sugar
3 large eggs, slightly beaten
1½ tsp salt
1½ tsp baking soda

Preheat oven to 375°F. In a large bowl, whisk the cornmeal, flour, salt and baking soda to combine. Make a well in the centre of the dry ingredients and pour in the buttermilk, 6 tbsp melted butter and beaten eggs; whisk until smooth.

Divide remaining melted butter between 2 9" round cake pans. Place in oven and bake until the butter is hot but not browned ~ 2 minutes. Divide the batter between the 2 pans and bake until the cornbread begins to shrink from the sides of the pan & a toothpick inserted in the centre comes out clean 25-30 minutes. Cool loaves in the pans on a wire rack for 5 minutes. Cut into wedges, serve warm or cool and use for dressing.

Cheese and Chili Corn Bread: Stir 1 c grated sharp cheddar cheese and 2 cans chopped green chilies, rinsed and drained (OR 2-4 tbsp minced fresh green chilies) into the batter. Sprinkle 1 c grated sharp cheddar cheese over tops of unbaked cornbread and bake as above.

Note: To use for stuffing, cool bread to room temperature. Crumble into 2-3" pieces, place on 2 baking sheets and bake in a preheated 250°F oven until dried ~30 minutes.

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