Hallelujah, Cornbread!

There is something you should know about me...I'm a cornbread-aholic. I LOVE cornbread, and have been trying to find the "perfect" recipe for about the past 5 years. Periodically, I would get close. But I never seemed to be able to find the recipe that had the right texture (dense, but light), a nice crunchy crust with a soft interior, and the flavor combo of sweet and salty that just may be the best juxtaposition in the world. Until now!

Hallelujah Cornbread!

The original recipe (from Cooks Illustrated) calls for buttermilk, but I have only ever used kefir (it works perfectly). Kefir, is a cultured product, similar to a yogurt beverage in texture, but way better for you - and it is 99% lactose free. It has all of those good probiotics that help regulate your system and increase your immunity. Lindsay at Passionate Homemaking has some good info on the benefits, and a recipe on how to make it yourself. I buy ours, and it can be found in the milk section at your grocery store. The flavored options are great for breakfast, and the original can be used as a substitution for buttermilk in any recipe. Now, back to the cornbread...

1. Heat oven to 425°F. Drizzle 1 tablespoon of olive oil in a cast iron skillet, and keep it in the oven until ready to cook.
2. Whisk the cornmeal., flour, baking powder, baking soda, sugar, and salt together in a large bowl. Push the dry ingredients up the sides of the bowl to make a well.
3. Crack the eggs into the well and stir lightly with a wooden spoon, then add the kefir and milk. Stir the wet and dry ingredients quickly until almost combined. Add the melted butter and stir until the ingredients are just combined.
4. Pour the batter into the greased pan (watch out for splatter from the hot EVOO!). Bake until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 minutes.

Adapted from Cooks Illustrated (2004, America's Test Kitchen)

Hoppin' John, Spinach Salad & Warm Cornbread - YUM!

If you happen to have a cast iron skillet inheritted from your grandmother - I suggest using that! My granny's is likely seasoned with about 40 years worth of bacon and sausage from Saturday morning breakfasts, and I'm sure that makes it even better.

One more note: if your dog is notorious for counter-surfing, be sure to put the leftover cornbread in the pantry before bed...we did not. Imagine my disappointment when I found a small scattering of yellow crumbs on my carpet the next morning, and no cornbread in sight!