I've never had a cornbread I haven't liked. I've never had a bread I haven't liked.
I got a fitbit last weekend and it's driving me crazy. I don't like to have the constant confirmation that I am lazy strapped on to my wrist. I work a full time office job. The only thing is I work from home and my step count is pitiful. You may think, 'how could she be complaining?' Working from home is a great excuse to move around...right? You don't have anyone watching you or your boss breathing down your neck. You can run all over the place! Wrong. Working from home means I roll out of bed, walk down the stairs, and sit down at my desk. Then, usually around 6:30pm, I look down at my wrist and want to cry. This is usually followed by be running around my house in circles so I can at least get a couple thousand steps in before I make dinner. I thought for sure when I got this that I would be cranking away the mileage. It was a bit of a shocker. Granted, I perform much better on weekends but the weekdays are a struggle. New Goal: hit 10,000 steps every day. Monday - Friday.
Now that i've cleared the air about my recent step challenges, let's move on to this cornbread. It's super easy to make. You can tell I'm telling the truth because I just was complaining about how difficult it is to take steps during the day. I love cooking things in a skillet because it makes me feel fancy and people are easily impressed by it. This recipe was inspired by Alex Guarnaschelli's recipe on Food Network.
Ingredients:
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
1 tablespoon solid butter
Method:
Preheat an oven to 375 degrees F. Combine cornmeal, flour, sugar, salt, baking powder and baking soda in a medium sized bowl. Whisk in buttermilk, whole milk, and eggs until combined. Slowly whisk in the melted butter. Melt the one tablespoon of butter in a cast iron skillet on medium heat and coat all sides and the bottom of the skillet. Pour the batter into the skillet and let the batter cook for 5 minutes on top of the stove. Place the skillet into oven and bake for an additional twenty minutes. The bread should be down when you can stick a toothpick into the center and it comes out clean.
Now that i've cleared the air about my recent step challenges, let's move on to this cornbread. It's super easy to make. You can tell I'm telling the truth because I just was complaining about how difficult it is to take steps during the day. I love cooking things in a skillet because it makes me feel fancy and people are easily impressed by it. This recipe was inspired by Alex Guarnaschelli's recipe on Food Network.
Ingredients:
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
1 tablespoon solid butter
Method:
Preheat an oven to 375 degrees F. Combine cornmeal, flour, sugar, salt, baking powder and baking soda in a medium sized bowl. Whisk in buttermilk, whole milk, and eggs until combined. Slowly whisk in the melted butter. Melt the one tablespoon of butter in a cast iron skillet on medium heat and coat all sides and the bottom of the skillet. Pour the batter into the skillet and let the batter cook for 5 minutes on top of the stove. Place the skillet into oven and bake for an additional twenty minutes. The bread should be down when you can stick a toothpick into the center and it comes out clean.
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