Prep Time: 24 mins Cooking Time: 24 mins
Serves: 8-10My 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.
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
Jam
Price: $35.00
Prep Time: Serves: 
Prep Time: Serves: 
Prep Time: 24 mins
Serves: "*" indicates required fields
Designed by Obvii Solutions
Lorem ipsum dolor sit amet, consectetur sadipscing elitr, sed diam nonumy eirmod tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et
