Tuesday, January 5, 2010

Charlie's Cornbread

I'm taking up the Dueling Cornbread challenge.

I do love sweet cornbread--with enough flour and sugar for it to qualify as cake. If I find some in a restaurant, I'll get it for dessert. Warm and buttered, it's better than a brownie, and this is from a chocoholic!

We don't think sweet cornbread goes very well with, say, chili or kielbasa and kraut, though. So here is Charlie's favorite cornbread. He taught me the recipe when we got married.

  • 1 cup yellow cornmeal
  • 1 scant Tbs baking powder
  • 1 egg
  • 1/2 cup BUTTERMILK (or milk with 1/4 tsp white vinegar stirred in)
  • about 1/4 tsp salt
Mix well. Melt butter in skillet. Drop by large spoonfuls into hot pan. When the top is dry and the bubbles have popped and the edges are brown, flip and brown on the bottom.

You can also pour it all into the pan at once and cover the pan. Lower the heat and watch for the signs it's ready to turn. Slide it out onto a plate and flop it back into the pan. Don't cover. Turn off the heat and let the hot pan finish the cooking.



Dana Fredsti said...

Cornbread with butter and honey is one of the best treats in the world...

alexfarman said...

Charlies Chili Cornbread is the best for the past 42 years and thire chilies is legendry. Located next to newport beach pier in orange county california