Cornbread worth eating

Back making more soups and stews with cooler weather, I baked my favorite cornbread recently and was reminded how much I appreciate it.

In my opinion, cornbread tends to be either dry and crumbly or overly sweet. Well, maybe that doesn’t matter so much if it’s just an add-on for chili and such… Thank you, I’ll just have a bite and move on. But then, why bother at all?

Most cornbreads are designed as quick breads where dry and liquid are all mixed together and then immediately popped into the oven with ease in mind.  What makes this cornbread unique is that it begins more like a traditional cake batter. The butter and sugar are first creamed together, then the liquid is stirred in followed by the dry ingredients.

It makes a difference.  Yes, this cornbread has a moderate amount of sugar in it, but it aids in the structure of the loaf and enhances its corn flavor. I usually make this in an 8×8” or double it for a 9×13” pan. Baking it as a loaf was a switch, it rose evenly and baked beautifully. Even better I was delighted with how thinly it would slice.

This loaf truly is pure gold; it does not need to be relegated to a chili side. It stands on its own.  It goes with just about anything, but is particularly good with eggs, salads, stews and soup—anyplace a well-constructed bread is wanted.

Golden Cornbread

Ingredients
¼ cup unsalted butter, room temperature
½ cup granulated sugar
1 egg
2 Tbsp plain yogurt
1 cup milk or water
1 cup yellow cornmeal
1 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Instructions

  1. Preheat oven to 375° F.  Spray a 5×8″ loaf pan with bakers spray.
  2. Sift the flour, baking powder, soda, and salt and set aside.
  3. In a medium mixing bowl, beat the butter to soften and slowly beat in the sugar until creamy.  Add the egg and beat well. Beat in the yogurt and milk, then the cornmeal.
  4. Add the dry ingredients to the cornmeal mixture and stir until just blended. Transfer batter to pan.
  5. Bake until golden brown and tester comes out clean, 30-35 minutes. Cool on rack.
  6. Serve warm or room temperature.  Can be prepared a day ahead.  Cool complete.  Cover with foil and store at room temperature. Makes one loaf.