Cut this corn bread into generous squares and serve it warm from the oven. For the best texture, corn bread should be mixed only enough to moisten the ingredients. Pouring the dry ingredients over the liquid ones mixes the batter quickly and with a minimum of stirring. When the batter is combined properly, you will see small lumps, but no big globs of dry ingredients.
Other flavor options are to omit the bacon, the cheese or both.
The corn bread is best eaten the same day it is made, but it can be wrapped in aluminum foil and reheated the next day in a 225-degree oven for 15 minutes.
- 2 tablespoons unsalted butter, melted (plus softened butter for greasing the pan)
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups stone-ground yellow cornmeal
- 1 1/2 cups buttermilk
- 1 large egg
- 4 thick slices bacon, (5 ounces) cooked and cut into small pieces
- 1 cup (4 ounces) grated sharp cheddar cheese
Position an oven rack in the middle of the oven; preheat to 400 degrees. Use softened butter to lightly grease the bottom and sides of a 9-inch square baking pan.
Sift together the flour, sugar, baking powder, baking soda and salt into a medium bowl. Add the cornmeal and mix well.
Combine the buttermilk, egg and melted butter, mixing with a fork, in a separate large bowl. Pour the flour mixture over the buttermilk mixture and stir slowly with a large spoon until just combined. Add the bacon pieces and grated cheese; mix just to incorporate. Scrape into the prepared baking pan and bake for about 20 minutes, until the top feels firm if lightly touched and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes in the pan; serve warm.
From cookbook author Elinor Klivans.
Tested by Vanessa Williams.
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