Hearty and easy to make, this comforting cornbread goes from oven to table in a skillet, and makes the perfect accompaniment to soups, stews, and main dishes of all kinds.
The golden corn goodness of this bread is a tasty reminder of the foods beloved by both the indigenous American people, and the pilgrims and pioneers. Many of our ancestors knew how to make this simple, nourishing bread. Whether you bake it over an open fire, in a brick fireplace, or in a modern oven, this is a classic that has stood the test of generations.
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 cup medium-grind yellow or white cornmeal
1 cup unbleached all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup milk
One 8-ounce can cream-style corn
1 large egg
1. Preheat oven to 425F. Place butter and oil in a 9-inch cast-iron skillet (if you donít have one, substitute a 9-inch round heavy ceramic or metal baking dish).
2. In a bowl, combine the cornmeal, flour, walnuts, baking powder, baking soda, salt, and cream of tartar. In a 4-cup measuring cup or in a bowl, combine the milk, cream-style corn, and egg. Pour the milk mixture into the dry ingredients and stir with a large wooden spoon until just combined. Place the skillet in the oven for 5 minutes to melt the butter and preheat it.
3. With heavy oven mitts, remove skillet from the oven and scrape the batter into it, smoothing the top to make it even. Return the skillet to the center of the oven and bake 20 to 25 minutes, until cornbread is golden around the edges and a cake tester inserted in the center comes out clean. Let stand for 10 minutes before cutting into thick wedges and serving warm.
Makes one 9-inch cornbread.
Adapted from The Best Quick Breads, by Beth Hensperger (Harvard Common Press, 2000). Copyright (c) 2000 by Beth Hensperger. Reprinted by permission of Harvard Common Press.
Adapted from The Best Quick Breads, by Beth Hensperger (Harvard Common Press, 2000).