Martha’s Cornbread for the 4th of July

So, you probably read about Noble Savage’s decadent 4th of July feast – read here: The Kitchen at the End of the Universe: The One About the 4th of July Feast

You probably agree that we needed some veggies to go with the super crispy Southern Fried Chicken and indulgent loaded fries.  You would be right.  But instead we decided to rather add more carbs. As one does.

Seeing that we were planning a real (Southern) American lunch, I drew some inspiration from an utterly delicious we had TJ Billies BBQ a couple of weeks ago (read more here:  TJ Billies Here Come The Meat Sweats).  One of my favourite side dishes?  The cornbread!  So I had to try it myself.

Instead of trying to re-invent the wheel, I went with Martha Stewart’s Classic Cornbread recipe.

I used a mini-loaf pan (make sure to treat it with non-stick spray!) instead of a sheet pan, that way everyone gets their own lil’ cornbread loaf.

So here goes:

Pre-heat oven to 180C

• 0.5 cup melted butter 
• 1.5 cups cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar (the original recipe calls for 6 tablespoons, but I didn’t want it too sweet) 
• 1.5 teaspoons baking powder
• 1 teaspoon salt 
• 0.5 teaspoon baking soda
• 1 cup buttermilk
• 3 large eggs

1. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda.

• In a medium bowl, whisk together melted butter, buttermilk, and eggs.
• Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to mini-loaf pans.

• Bake for 12 – 15 minutes or until a toothpick inserted in center comes out clean, let cool on wire rack before serving.

I think it came out beautifully –  it complimented our 4th of July feast perfectly!