Buttermilk Cornbread: our challenge this week. We decided to give Martha Stewart a second chance again although her lemon tart recipe a few weeks ago didn’t really work out. This time it worked a bit better, although I have to admit we both weren’t too excited about the result. We both thought that the cornbread was a bit dry (no wonder: no butter in the recipe!) and although Jewels already reduced the amount of salt, she thought it was too salty.
While shooting the cornbread Jewels was sure that both pictures would look similar because she wasn’t very inspired by her cornbread. I on the other hand was pretty happy because I had this great cast iron skillet I borrowed from my mother in which she had always made cornbread. So the result was: we had the same opinion about the recipe but two totally different photos were the outcome! What a nice challenge.
1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt (we would suggest to reduce the amount of salt!)
1 cup low-fat buttermilk
Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.