Yesterday was an absolutely amazing day here in west Michigan, almost 60 degrees and sunny in January - what?? Crazy, but simply wonderful! It felt like late spring which I am a big fan of. I took a walk with a light jacket and sunglasses and loved every minute of it! However, this is definitely NOT normal for late January and today it's back to reality. Wet, cloudy and cold. Sigh.
One of my favorite parts of winter are all the stews and soups and braises that are the perfect thing for cold, damp days such as today. I think my favorite of all is a thick and jammy chili with ground beef and beans, peppers and spices and lots of tomato. Mmmm. I don't like my chili thin and soupy, I want it nice and thick, sweet and spicy and covered in melted cheddar cheese! And what is chili without cornbread? Sad is what it is. There is no question in my book that when chili is on the menu, cornbread is going in the oven.
I have several cornbread recipes on this site already and I love them all. Recently however I was looking for a very simple cornbread recipe that wasn't quite as rich and sweet as most of these other recipes. Just a good, basic cornbread that was full of corn flavor and more rustic than some. More on the "Southern cornbread" side of things. This recipe that I adapted from Bon Appetit was perfect. A little richness from the buttermilk and egg with a little bit of butter, and just a hint of sweetness from one tablespoon of brown sugar. This is a chili lover's cornbread for sure.
I adapted the original recipe to fit a 6-inch cake pan. This is the perfect size for me when I'm baking for myself, but if you want to use a standard pan check out the original recipe. I used locally ground coarse cornmeal in my bread which is sweet and slightly crunchy and delicious. I highly recommend seeking out some good quality cornmeal, it's worth the effort. Now head into the kitchen and get that chili started, you have cornbread to make!
Simple Buttermilk Cornbread
Adapted from Bon Appetit
- 1 1/2 tablespoons unsalted butter, melted and cooled
- 2/3 cup (80 grams) all-purpose flour
- 2/3 cup (105 grams) stone-ground cornmeal
- 1 tablespoons (12 grams) brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/8 teaspoon baking soda
- 1 large egg, beaten
- 3/4 cup buttermilk
Preheat oven to 350°. Butter 6-inch round pan. Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Whisk together egg, and buttermilk in a medium bowl. Whisk egg mixture into dry ingredients until just combined (batter will be slightly lumpy). Mix in butter.
Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25–30 minutes.