There I was, staring at a perfect pot of chili (recipe to come tomorrow) trying to decide what to have with it. Of course there would have to be the ubiquitous accompaniments-shredded cheese, diced onion, sour cream, avocado and fritos. But, I still wanted something else. Now I know what you’re already saying. Cornbread is probably right at the top of your list. But I’m not kidding you when I tell you it didn’t come to me for at least a 1/2 hour.
When it did finally trickle into my somewhat thick brain I did the requisite slap to the forehead, followed by uttering of the only words that described my total lack of the obvious- “I’m such a DORK.” So after finishing my selfmocking and grabbing my ingredients I got to cooking. Enjoy!
1 cup flour
1 cup corn meal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
½ cup sour cream
⅔ cup buttermilk
1 egg beaten
¼ cup salted butter melted (if using unsalted butter, increase salt above to ½ teaspoon
¼ teaspoon fresh ground nutmeg
6 drops hot sauce
In a large bowl I added all my dry ingredients – 1 cup corn meal, 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/4 cup sugar and 1/4 teaspoon kosher salt then whisked to combine.
In a separate bowl I added my wet ingredients - 1/2 cup sour cream, 2/3 cup buttermilk, 1 beaten egg, 1/4 cup salted butter melted, 6 drops of hot sauce and 1/4 teaspoon fresh ground nutmeg then whisked to combine.
I folded the wet ingredients into the dry ingredients until incorporated.
And poured the batter into a well greased 8 x 8 pan. I placed it in a preheated 400 degree oven and let cook for 20 minutes then stuck a toothpick in the center to check for doneness. Mine needed 2 more minutes but yours may take up to 25 mins.
I took it out and let it cool slightly on a rack before the kids were hounding me to cut it.
And this was the result. Moist, melt in your mouth cornbread. The perfect side for my chili. Enjoy!
