Corn bread has always been a very ho-hum kind of side to me. Usually I'll skip it to save the calories for a more delectable treat, like say, cookies or chips or anything else. More often than not it is dry and crumbly and lacking in the flavor department. Bo-ring!
We had some friends over for chili a few weeks ago and I decided it was time to find a winner corn bread recipe. You know, so they didn't stare at me with that blank look in their eyes when I said "there's no corn bread." I've gotten this look before, and I don't like it. Regardless of how I feel about corn bread, it appears that most people think that having corn bread is non-negotiable when it comes to chili. Fine, I'll play that game. Bring it.
Mace bought me the Tassajara Bread Book for Christmas this year and if you've never checked this one out, I highly recommend it. The recipes are easy to follow and unbelievably good. The cornbread recipe I found in this book was moist, it wasn't overly sweet and it was all gone by the end of the night. An entire 9" spring form pan worth, between 4 people. I'd say this one's a winner.
Deep Dish Cornbread
Adapted from Tassajara Bread Book
8 servings (or 4 very large servings)
1 cup coarse-ground cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 wheat germ
2 tsp baking powder
1 tsp kosher salt
2 eggs
1/4 cup honey
1/4 cup melted butter
3 cups low-fat buttermilk
Honey, for serving
Preheat oven to 350F. Grease a 9" springform pan and set aside.
Combine cornmeal, flours, wheat germ, baking powder and salt in a medium bowl. In a separate bowl, combine eggs, honey, butter and buttermilk. Mix the wet ingredients into the dry ingredients. The batter will be very liquidy.
Pour the batter into the prepared springform pan and bake for 45 minutes, or until the top springs back when lightly touched.
Allow to cool on a wire rack. Remove the ring from the pan and cut into wedges. Serve with butter and a drizzle of honey and then...
Eat it!!
Sweet Maggie! You just brought back the faith in a good cornbread to me :) It looks delicious! Love the deep dish version. Thank you! Hugs!
ReplyDeleteWe are excited about your new cornbread recipe too! it sounds so good with all that buttermilk and honey.
ReplyDeleteCheers:)
J & C
I really can relate to your first paragraph which is probably why I do not make cornbread very often. However, since you did like this recipe and it does look tasty, I think it may be worth a try in the kitchen. Saving this recipe-thanks!
ReplyDeleteI bet the wheat germ was just lovely! :D
ReplyDeleteI wasn't a fan of cornbread until I started to make it myself! Yours looks lovely :)
ReplyDeleteI must disagree. I love cornbread! When it's done right that is. I do agree in that it can be dry and boring if it's not the right recipe. That's why I was so excited to see this! It looks perfect, moist and delicious!
ReplyDeleteYum, I love cornbread! It is such a hearty and comfort food for me.
ReplyDeleteI've never been a huge cornbread fan either--it's always too sweet. If you say this one is less sweet, I'll give it a try!
ReplyDeleteI still don't like corn bread (too dry), but I bet for corn bread lovers, this is the way to go.
ReplyDeleteWhoever gave Mace the idea to buy you the Tassajara bread book? Hmmm, I wonder :)
ReplyDeleteI'm with you, corn bread is wasted calories in my book, but my husband loves the stuff. This corn bread looks great for dipping in chili. I made some cornbread the other night for dinner with green chilis and pepperjack cheese that I thought was pretty good, as far as cornbreads go :)
ReplyDeleteI love cornbread! This looks yummy!
ReplyDeleteYou know, I've never had cornbread and have always wanted to make one for the fun of it! I'll give yours a try! Your latest follower! Lin xx
ReplyDeleteThis looks fantastic. Cornbread is one of the most comforting foods ever! I am jealous of all your snow. We have had a snow-free winter this year :(
ReplyDeleteI totally agree with you on most corn bread recipes. I like the flavor, but they always seem dry and are very crumbly! This cornbread looks so delicious!
ReplyDeleteThere are some days that I just get in such a mood for corn bread. I always make the muffin kind and add buttermilk or plain yogurt to moisten them right up.
ReplyDeleteYum, I'm making this to go with my chili next time. Thanks for sharing! By the way, thanks for your nice feedback on my Food Crazie blog. I've added this amazing site to my blog roll.
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