My first and still-most-favorite recipe for corn bread, an adaptable, forgiving recipe. Thanks to folding in whipped egg whites, it stays moist for a couple of days.
Recipe updated & republished 2015 for a little weekend cooking inspiration!
"Made this for my dad ... we nearly ate the whole pan." ~ Ali
"This recipe saved my [cornbread] reputation! It's very forgiving ..." ~ CJ
Lengthening days foretell the coming of spring. The sunny faces of the first daffodils remind how a nephew, at age four, took to calling these sunny harbingers of spring “laff-o-dils".
And just a few days ago, a seventy-degree Sunday brought forth Easter-festive dresses at church and then kids in shorts on bikes, dog walkers, strolling families, even a few winter-plump joggers.
But the forecast is for winter white: flurries for tonight and a possible "big winter event" within ten days.
So even in sunshine, today’s afternoon air holds an insinuating chill, one that triggers dusting off the woodpile’s last logs for supper by the fire.
What to cook? Like the fire, tonight’s meal must warm within and without.
Chili is an easy answer, beanless since that would require a trip to the grocery store, but redolent with roasted peppers from the freezer. And a simple cornbread deep from the recipe box, made just once more than ten years ago.
What a great re-discovery! SKILLET CORNBREAD calls for on-hand ingredients, makes up in a few minutes, tastes great and is healthful besides!
With fireside suppers like this, winter is welcome to keep its grip a few more weeks.
Time to table: 35 minutes
Makes 8 generous wedges
- 1-1/2 cups low-fat buttermilk
- 2 tablespoons skim milk
- 5 tablespoons non-fat yogurt
- 1/4 cup light corn syrup
- 1-1/3 cups yellow cornmeal either stoneground or not
- 2/3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt or 2 teaspoons kosher salt
- 2 large egg whites
Grease a nine-inch cast iron skillet with butter or bacon fat. Place skillet in the oven while the oven heats to 450F/230C.
In a medium bowl, whisk together the buttermilk, milk, yogurt and corn syrup. Stir in cornmeal, flour, baking powder, baking soda and salt.
In a separate bowl, beat egg whites until soft peaks form. Fold whites gently into corn mixture.
Pour batter into hot skillet and gently distribute evenly. Bake for 15 - 20 minutes or until golden.
EGG WHITE TIPS for NEW COOKS: The trick to beating egg whites is to prevent fat, including the yolks’ fat, from touching the whites. Make sure the mixing bowl and beaters are clean. A glass or metal bowl is better than plastic. You may use a metal whisk rather than an electric mixer but the beating will take longer – your wrist may suffer! Crack one egg and carefully drop its white into one small dish, its yolk into another. (If the yolk breaks, reserve it for an omelet then proceed with another egg and a clean small dish.) Transfer the first white into the mixing bowl; this way, if the second yolk breaks, it won’t contaminate the first. Repeat with the second egg. Beat whites until peaks form and fall over like the tip of a soft-serve ice cream cone.
More Cornbread Recipes
~ more cornbread recipes ~
from Kitchen Parade
Soup & Cornbread, Yes?
What a Big Winter Event in Spring Looks Like
Hello? Is there anyone out there? That’s my dog Lady surveying the front yard and street here in St. Louis after nine inches of thunder snow in March 2008 when this 2005 column was first published online.
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