My friend and fellow Southern cook, J.P. Griffin created this recipe for cornbread that is a must-serve on New Year’s Day. In JP’s own words, “I go from country to classy pretty darn fast.” This recipe is no exception and I’m so happy JP allowed me to include this in the New Year’s Favorites collection.
By the way, you should follow JP’s own food blog as well. His stories are great and I love the way he posts lots of pictures of the preparation.
Source: JP Griffin
Serves: 8
Ingredients:
2 cups coarsely ground yellow cornmeal
1 tsp kosher salt
1 tsp baking soda
2 tsp baking powder
1 egg (at room temperature) beaten
4 Tbs unsalted butter, melted and cooled – or 4 Tbs bacon grease (or fat, drippings, whatever you need to call it to try it)
1 1/2 cups buttermilk, at room temperature (can substitute an equal amount of sour cream or plain yogurt)
4 Tbs honey
Directions:
Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter (or bacon drippings) yogurt and honey, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Brush the top with warmed honey if you want to make it sweet rather than savory. Slice and serve immediately.
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