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Wednesday, September 18, 2019

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Fill a home with the scent of fresh bread

Fill a home with the scent of fresh bread

The scent of freshly baked bread can fill a home and instantly draw the interest of that home's inhabitants. Such is the case with the following recipe for "Buttermilk Cornbread" from Linda Collister's "Quick Breads" (Ryland, Peters & Small).

Buttermilk Cornbread
Serves 6 to 8
1 cup fine yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 extra-large egg
4 tablespoons melted butter
3 tablespoons honey
1 cup buttermilk

Preheat the oven to 400 F.

Put the cornmeal, flour, baking powder, baking soda, and salt in a large bowl, and stir with a wooden spoon until thoroughly mixed.

In a separate bowl, beat the egg with the melted butter, honey and buttermilk. Stir into the dry ingredients to make a thick, smooth batter. Transfer the mixture to the prepared pan and spread evenly.

Bake for 15 to 20 minutes until golden and a toothpick inserted into the center comes out clean. Turn out onto a bread board, cut into large squares and serve warm.