Receta Buttermilk Cornbread...
Did I tell you it was stinkin' hot in Rome? 84 degrees and humid - which, for a Northwesterner is like 145 degrees. We almost melted on the cobblestones...so when we flew home to 50 degrees and a lite misting we were deliriously happy. We're now having the summer we didn't have - sunny, blue skies and cool, crisp days, it just doesn't get any better folks! Unless you throw cornbread into that equation! After two weeks of "Continental breakfasts," consisting mainly of thinly sliced ham, croissants, yogurt and granola, the mister could hardly contain his joy when I made him cornbread - one of his favorite bland foods. But this cornbread, made with buttermilk AND sour cream, well, it moves from the bland category to the sublime...sweet, with a moist crumb, and a delicate cornmeal taste. Usually cornbread needs a lot of butter or honey to make it worthy of the chew, but this one can stand on it's own, it's the perfect Autumn food - with chili at the tailgate or breakfast on game day!
Speaking of game day...the mister's beloved Washington Redskins almost had one in the bag - he was jumping up and down, doing his victory walk, which I am not at liberty to discuss until 50 years after his death, and with only TWO minutes to go it looked like a sure thing...and then...then...as the Colts viciously took the lead, the mister ripped off the Redskins jersey he was wearing, wadded it up and slammed in onto the floor where he proceeded to tromp all over it - again and again - then he stormed into the bathroom and slammed the door. It was one of his finer moments - and hysterically funny, free entertainment for me...To the Redskins: Please continue to lose - I'm going to need another laugh soon!
This cornbread can be doctored up any way you like it - if you feel the need - you can add 1/4 cup of chorizo or 1 cup of grated extra-sharp cheddar, or 1/4 cup of toasted pine nuts, or scallions, leeks, jalapenos, even fresh corn...or bacon! A couple of slices of cooked bacon would really be nice...the variations are limitless - but like I said, it's great all on it's own.
- Buttermilk Cornbread - Adapted From Fine Cooking Magazine, Oct/Nov 2010
- 1 3/4 cups stone-ground yellow cornmeal, such as Bob's Red MIll brand
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs, lightly beaten
- 3 tablespoons butter, cut into a few pieces
Position rack in the center of the oven and put a 9 or 10-inch cast-iron skillet on the rack. Heat the oven to 425 degrees.
In a microwave-proof container, heat 1/2 cup of water to boiling. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend; the mixture should become a thick mush.
In a medium bowl, whisk the remaining 1 1/4 cups of cornmeal with the flour, sugar, baking powder, salt and baking soda to blend; set aside. Add the buttermilk, sour cream and eggs to the cornmeal mush and whisk to blend. When the oven and pan are fully heated, after about 20 minutes, add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not over mix. Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it's melted and the pan is well coated. If the butter begins to brown, it's okay, even better! Immediately pour the melted butter over the mixed batter and stir to combine - a half dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan. Bake until the cornbread pulls away from the sides of the pan and is golden on top, about 18 to 20 minutes. Immediately turn the bread out onto a rack and cool for 5 minutes. Serve hot. Serves 6 to 8.
You're looking at the ONLY tomato we grew that we could eat...ONE STINKIN' LITTLE TOMATO! But it was good...dang good - not sure it was worth the $300 of soil, fertilizers, plants, stakes, etc. that it cost but there you have it.