I gave you the preview in the last post. Now here is the recipe, complete with nutrition facts.
I have been trying to perfect my cornbread recipe. This one comes pretty close, but I can never achieve the pure heaven that is Smart Alec's cornbread (in Berkeley). Theirs is a huge golden square served up with their salads or soups. The top is slightly sticky and the texture is slightly crumbly but still maintains shape. It is sweet and moist, not dry like cornbread mixes. I have not replicated that but I found a recipe that really delighted me. The use of buttermilk is a must for achieving a really creamy and more flavorful cornbread.
I sprinkled the top with my organic cane sugar. This sugar is less refined and therefore composed of larger crystals than regular granulated sugar. It adds a slight sweet crunch to the top.
Honey Buttermilk Cornbread
3/4 cup cornmeal
1 cup white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
5 Tbsp honey
1/3 tsp salt
1 large egg
1 cup (lowfat) buttermilk
4 Tbsp canola, vegetable, corn, or grapeseed oil
3 tsp organic granulated sugar
1. Mix flour, cornmeal, baking powder, baking soda, salt, and sugar.
2. In another bowl, mix buttermilk, 1 beaten egg, oil, and honey.
3. Pour wet mixture into dry mixture. Stir till combined.
4. Preheat the oven to 350 degrees F. Line a 8x8 inch pan with parchment paper and lightly grease with oil or butter.
5. Pour the batter into the prepared pan. Sprinkle some coarse sugar on top.
6. Bake for 10-15 min till golden on edges and toothpick inserted in middle comes out clean.
Notes: I really like this recipe but believe it still needs some adjustment before it can be anywhere close to Smart Alec's. Next time, I may add more honey to increase the moistness and sweetness. I may try using sour cream instead of buttermilk next time, to achieve that creamy texture I remember of Smart Alec's cornbread. Or use half butter, half oil. So many variables open for me to play with!
Next up: recipe for my raisin oat scones.