- Sep 16, 2012
- 15
- 10
This sounds a bit weird but it has become my favorite cornbread - more moist and a bit more flavorful than most cornbreads. Add bacon pieces or jalapenos if you desire but I think it is best in its unadulterated splendor.
Ingredients:
1 cup stoneground cornmeal
1 cup AP flour
1 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light brown sugar
1 large egg
1/2 cup buttermilk
1 cup butternut squash, cooked & mashed - frozen works just fine
1 tablespoon vegetable oil
Prep
1. Grease and then preheat a 10" Dutch oven
2. In one mixing bowl combine dry ingredients - cornmeal, flour, baking soda, baking powder, salt and brown sugar.
3. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, squash, and vegetable oil.
4. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed to make smooth - thick but easily stirred.
5. Spread batter in the prepared Dutch oven (remember, it's preheated, so be careful...)
6. Pat the top with buttermilk
8. Bake for 25-30 minutes until nicely browned with 13 coals on top and 7 on bottom (350 degree oven if you're doing this indoors). Rotate the DO a bit more often than normal to avoid hotspots & keep a close eye on the bread after the 15 minute mark.
Serve with an opulent plate of barbecue, a tall glass of water cold enough to have a rim of ice around the edges and a crispy wedge of lettuce. Follow up with a Dutch oven peach cobbler. Relax in the knowledge that you've made the world a happier place for a a while.
Ingredients:
1 cup stoneground cornmeal
1 cup AP flour
1 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup light brown sugar
1 large egg
1/2 cup buttermilk
1 cup butternut squash, cooked & mashed - frozen works just fine
1 tablespoon vegetable oil
Prep
1. Grease and then preheat a 10" Dutch oven
2. In one mixing bowl combine dry ingredients - cornmeal, flour, baking soda, baking powder, salt and brown sugar.
3. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, squash, and vegetable oil.
4. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed to make smooth - thick but easily stirred.
5. Spread batter in the prepared Dutch oven (remember, it's preheated, so be careful...)
6. Pat the top with buttermilk
8. Bake for 25-30 minutes until nicely browned with 13 coals on top and 7 on bottom (350 degree oven if you're doing this indoors). Rotate the DO a bit more often than normal to avoid hotspots & keep a close eye on the bread after the 15 minute mark.
Serve with an opulent plate of barbecue, a tall glass of water cold enough to have a rim of ice around the edges and a crispy wedge of lettuce. Follow up with a Dutch oven peach cobbler. Relax in the knowledge that you've made the world a happier place for a a while.
