Cornbread, a favorite in southern cooking, is especially venerated as bringing good luck in the New Year. Superstition claims it's rich yellow color resembles gold bringing luck and wealth when eaten on New Year's day.
Cornbread
adapted from
The Real Food Cookbook
Nina Planck
adapted from
The Real Food Cookbook
Nina Planck
Ingredients
3/4 cup unsalted butter
plus more for the pan
2 1/4 cups coarse cornmeal
1/2 cup plus 2 tablespoons sugar
3 tablespoons baking powder
2 teaspoons salt
4 eggs
1 1/2 cup milk
3/4 cup unsalted butter
plus more for the pan
2 1/4 cups coarse cornmeal
1/2 cup plus 2 tablespoons sugar
3 tablespoons baking powder
2 teaspoons salt
4 eggs
1 1/2 cup milk
Directions
1. Set the oven to 350 degrees F.
2. Butter a 10-inch cast iron skillet.
3. Start to melt the 3/4 cup of butter in another pan.
4. Mix the dry ingredients thoroughly. Leave no baking powder lumps.
5. Whisk the eggs in another bowl and add the milk.
6. Slowly pour the wet mixture into the dry; mix well.
7. Add the melted butter and mix well.
8. Pour the batter into the skillet and bake for about 45 minutes, or until
a knife in the center comes out clean.
2. Butter a 10-inch cast iron skillet.
3. Start to melt the 3/4 cup of butter in another pan.
4. Mix the dry ingredients thoroughly. Leave no baking powder lumps.
5. Whisk the eggs in another bowl and add the milk.
6. Slowly pour the wet mixture into the dry; mix well.
7. Add the melted butter and mix well.
8. Pour the batter into the skillet and bake for about 45 minutes, or until
a knife in the center comes out clean.
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