I know many people, including one of my very first clients, who say they don’t like cornbread because it’s too dry. Happily, the methods & tricks in this recipe include boosting the texture as well as the taste!
As you can see from the photos, there’s great caramelization and a lovely moist texture. Neutral in taste, you could serve this naturally gluten free bread wherever you might serve regular flour bread.
Serving it with my updated southwestern vegetarian chili would be the ultimate, but it would be equally dee-lish served with everything from butter to honey to blueberry jam. At one point I was tempted to try it with grilled cheese, but I wasn’t sure how it would hold together… if I figure that one out I’ll let you know.
Most cornbread is best eaten on the day its made and as fab as this recipe from America’s Test Kitchen is, it does follow this pattern. I’ve stashed some in the freezer for future experimentation, and am especially looking forward to trying it in a cornbread stuffing. No longer able to eat my mom’s stuffing recipe that uses flour based bread – I’m stoked to search out a gluten free alternative. If you happen to know of one, please feel free to include a link to the recipe. You’ll have my sincere thanks. If I make the recipe and like it, I just might post on it and link it back to you, giving you the due credit.
And… if that’s not enough… you’ll automatically be entered in my next contest/giveaway, just for posting on my blog.
As always, thanks for following along on my culinary adventures~
Warm Kitchen Regards, Joanne
Check out this link for best tips!
- 2 1/4 cups cornmeal
- 1 1/2 cups sour cream
- 1/2 cup milk
- 1/4 cup oil
- 4 TBSP unsalted butter
- 2 TBSP sugar
- 1 tsp GF baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- Adjust oven racks to lower-middle and middle positions and heat over to 450 degrees.
- Place 10-inch cast-iron skillet on middle rack and heat for 10 minutes.
- Meanwhile, spread cornmeal over rimmed baking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.
- Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside. When skillet is hot, add oil and continue to heat until just smoking, approximately 5 minutes. Using potholders remove skillet from oven, carefully add butter, and gently swirl to coat.
- Pour hot oil-butter mixture into cornmeal mixture and whisk to blend.
- Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.
- Quickly scrape batter into hot skillet and smooth top, bake on middle rack until top begins to crack and sides are golden brown, 12-15 minutes, rotating skillet halfway through baking.
- Let bread cool in skillet on wire rack for 5 minutes.
- Remove bread from pan and let cool on rack for at least 10 minutes before serving.
- *Best eaten on the day it's made, freeze any extra for another time or use!