Friday, October 2, 2009


My kids didn't like The Pioneer Woman's cornbread. This recipe came out sweeter and slightly more cakelike.We all liked it better. Thanks to Martha Stewart:

1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons coarse salt

1 large egg
1 3/4 cups buttermilk

4 tablespoons unsalted butter

Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.

Melt butter in a 10-inch cast-iron skillet in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes.