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Corn Bread

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 8-10

My parents were seriously late sleepers and I actually credit that as one of the major reasons I became a chef. There was no one up to cook breakfast for me. I would wait and watch cartoons and eventually end up foraging in the cupboards for something to eat. Early “Chopped” format breakfasts. Four ingredients, thirty minutes, hungry child. I always gravitated to the Fanny Farmer cookbook because the recipes seemed short and simple enough. It was the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying. And so was the amazed look on my mom’s face when she would stumble into the kitchen and see me eating a wedge of this slathered in jam.

Ingredients

One 9-inch cast iron skillet

Dry Ingredients:

11/4 cups coarsely ground cornmeal

¾ cup all-purpose flour

¼ cup granulated sugar plus additional for topping the cornbread

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

Wet Ingredients:

2 eggs, lightly beaten

1/3 cup whole milk

1 cup buttermilk

8 tablespoons unsalted butter, melted plus 1 extra tablespoon for greasing the pan

Gussying Up Jam

I love jam. I use the cornbread as an excuse to eat a ton of it. While I love blueberry cornbread and muffins, I like the fresh blueberries over the cornbread instead of baked inside..

1 pint fresh blueberries

1 cup blueberry jam

Pinch kosher salt

Zest from1/2 lemon

Serves 8-10

Instructions

  1. Preheat the oven to 400F and place a 9-inch cast iron skillet inside. Getting the skillet hot makes a better “crust” on the bottom of the cornbread.
  2. Make the batter: In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. Whisk in the milk, buttermilk and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
  3. Bake the cornbread: Carefully remove the hot skillet from the oven and coat the bottom and sides with the remaining butter. Pour the batter into skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool for 10-15 minutes and sprinkle with a light layer of granulated sugar for texture. Remove from the oven and allow the bread to cool for a few minutes before slicing.

Jam

  1. In a small pot over low heat, warm the jam until it starts to lose shape and become slightly liquid. Stir in the blueberries, salt and lemon zest and transfer to a bowl to cool for a few minutes. Serve alongside the corn bread.

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