I love cornbread. I mean it – I LOVE cornbread. As in I may have made four dozen cornbread muffins for this year’s Super Bowl party with friends. I’ll eat it with BBQ, chili, gumbo, and anything else that provides a decent excuse – or I’ll just eat it straight.
Yesterday a co-worker put up a call for good cornbread recipes on Twitter, so here’s my favorite.
This started as the recipe Simply Corn Muffins on page 119 of The Cornbread Gospels (if you can find it, the author’s Dairy Hollow House cookbook is also really good). After making it several times I’ve settled on a few things that I like to do differently from what’s in the cookbook.
- 1 cup unbleached white flour
- 1 cup stone-ground yellow cornmeal
- Using great cornmeal is key – I can’t stress this enough. I grew up on Albers cornmeal, and it’s ok – but the final product is improved dramatically by using Bob’s Red Mill instead. You can find it at Whole Foods.
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 cups buttermilk
- 1/2 teaspoon baking soda
- 2 eggs
- 1/3 cup honey
- The recipe calls for sugar, but I much prefer a liquid for my sweetener. Agave works well too.
- 1/3 cup melted unsalted butter
- 4 strips bacon
- Again, use high-quality ingredients. Niman Ranch, Applegate, Fletcher’s, or something good from the butcher.
- Preheat oven to 400 degrees.
- Fry bacon and chop into small pieces.
- Combine flour, cornmeal, salt, and baking powder in a large bowl and stir well.
- Whisk buttermilk and baking soda together until dissolved. Whisk in eggs, sugar, and the melted butter.
- Stir wet ingredients into dry using as few strokes as possible. Add the bacon at the end when it’s almost done.
- Spray a muffin tin with canola oil and spoon the batter in.
- Bake for 15-20 minutes or until golden brown.
If you like peppers, get a couple of jalapenos or serranos to chop finely and add to the batter when you add the bacon. The bacon and peppers play really nicely together.