Рецепт Woo hoo! It's Moist and Easy Cornbread Time!
I’m passionate about cornbread ~ I've tested a lot of cornbread recipes, and I’ve learned one thing about it ~ many other people get worked up about it also! There is quite the debate as to how it should be prepared...
It’s either about the type of cornmeal: stone ground or not; yellow or white?
OR... How much flour?
How many eggs should I add?
Which is better: milk, buttermilk, or sour cream?
Should I make it with butter, lard, Crisco or bacon grease? Contaminate it with sugar, or not, or how about honey?
Bake it in a cast iron skillet or baking tin?
And, finally ~ a 375° or 425° oven?
In other words, give it to me if you’re not!
Presidents even reacted to it: George Washington started by savoring hoe cakes, a simple corn bread fried in shallow grease.
During James Polk’s presidency, of a trip to New Orleans, he wrote that "all the dishes were prepared in the French style of cooking, and to one unaccustomed to it it was difficult to tell of what they were composed... I took a cup of coffee and something on my plate to save appearances, but was careful to eat none of it. As soon as an opportunity offered, I asked a servant in a low tone if he could give me a piece of corn-bread and broiled ham."1
James Polk
Abraham Lincoln loved corn cakes, and it was said he ate them “as fast as two women could make them.”
Way back in the 1920's, Warren Harding and Calvin Coolidge preferred to start their day with corn muffins. Herbert Hoover loved fried cornmeal mush, and so do I, almost as much as cornbread! Warren HardingHerbert HooverCalvin CoolidgeAs a matter of fact, cornbread was served in some of the White House’s more formal settings. Franklin D. Roosevelt served it at a 1939 state dinner for King George VI.
Franklin D. RooseveltKing George VI
On to the 40's, when farm boy Harry Truman had simple tastes; he favored his cornbread with sorghum molasses bought on trips home to Missouri. We've often heard, John F. Kennedy was a small eater and nearly always had to be reminded it was dinner time, with corn muffins being his favorite. Peanut farmer Jimmy Carter liked dining on corn fritters at the Carter family's big weekend breakfasts.
Harry TrumanJimmy Carter
Then there's Paula Deen!
Thanks to her for this cornbread recipe!
Paula
Deen’s Moist and Easy Cornbread
Flour and cornmeal
ready for the oven
It's a truly Southern melt-in-your mouth cornbread ~ especially when it's piping hot out of the oven with butter melting on it! Give it a try!
Author: PamPrint RecipePin it
Moist and Easy Cornbread
This is a true Southern cornbread ~ melt-in-your-mouth good ~ especially when it's straight from the oven, slathered with butter, thanks to Paula Deen's recipe!
prep time: 15 MINScook time: 25 MINStotal time: 40 mins
Ingredients:
6 tablespoons melted, plus butter for baking dish unsalted butter
1 cup cornmeal
3/4 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large lightly beaten eggs
1 1/2 cups buttermilk
Instructions:
Preheat the oven to 425º. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
1As quoted in Mark Eaton Byrnes' James K. Polk: A Biographical Companion
Enjoy!