Cornbread
American
Martha Stewart
Ingredients
- 1 1/3 cups sifted all-purpose flour
- /4 cup plus 2 Tbsp ugar
- Tbsp plus 1 teaspoon aking powder
- teaspoon alt
- cup nsalted butter, melted and cooled to room temperature
- arge eggs, slightly beaten, at room temperature
- alapeno chiles, seeded and ribs removed, minced (optional)
- cups ellow cornmeal
Instructions
1
Heat oven to 400°. When hot, heat a 10-inch cast iron skillet in oven until very hot, 10 to 15 minutes.
2
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine all but about 1 teaspoon of the butter, buttermilk, and egg. Stir into the dry ingredients just until blended. Stir in chiles, if desired.
3
Remove skillet from oven to a trivet or hot pad. Using a pastry brush, quickly coat pan with the remaining teaspoon of melted butter.
4
Pour batter into pan, filling each triangle about two-thirds full. Bake until golden brown, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Remove from pan, cool completely on rack
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30
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Comments
Sep 2005
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