Taste_of_the_South_-_October_2019

29 TASTE OF THE SOUTH | OCTOBER 2019

Swirled Cornbread

MAKES 1 (10-INCH) SKILLET

Our classic cornbread gets a new spin by

swirling together batters made with two

diff erent cornmeal colors. Have fun with

what types you have on hand!

2¼ cups all-purpose flour

1 tablespoon baking powder

¾ teaspoon kosher salt

3⁄8 teaspoon baking soda

3 cups whole buttermilk,

room temperature

6 tablespoons unsalted butter, melted

3 large eggs, room temperature

¾ cup stone-ground blue cornmeal*

1½ cups stone-ground white cornmeal*

1. Preheat oven to 400°. Spray a 10-inch
   cast-iron skillet with cooking spray.


2. In a large bowl, whisk together flour,
   baking powder, salt, and baking soda.
   In a medium bowl, whisk together
   buttermilk, melted butter, and eggs.
   Add buttermilk mixture to flour mixture,
   folding just until combined.


3. Spoon 1½ cups batter into a medium
   bowl; fold in blue cornmeal just until
   combined. Add white cornmeal to remaining
   batter, folding just until combined.


4. Pour white cornmeal batter into
   prepared pan, and smooth top with an
   offset spatula. Using a tablespoon, drop
   blue cornmeal batter randomly across top
   of white cornmeal batter. Using the tip
   of a knife, swirl batters together.
   5. Bake until golden brown and a wooden
   pick inserted in center comes out clean,
   about 27 minutes. Let cool in pan for
   10 minutes before serving.

*We used McEwen & Sons Organic Blue

and White Stone Ground Cornmeals.

Banana Cornbread

MAKES 1 (9X5-INCH) LOAF

Banana bread and cornbread combine for

a loaf with a dense crumb and delightful

texture. We used a red dent cornmeal,

but white or yellow can be used, too.

1 cup medium-grind cornmeal*

¾ cup firmly packed dark brown

sugar

2⁄3 cup all-purpose flour

1 teaspoon ground cinnamon

¾ teaspoon baking soda

½ teaspoon kosher salt

1½ cups mashed very ripe banana

(about 4 medium bananas)

1⁄3 cup unsalted butter, melted

¼ cup sour cream, room temperature

2 large eggs, room temperature

1 teaspoon vanilla extract

½ cup chopped pecans

Pecan Cornmeal Streusel

(recipe follows)

1. Preheat oven to 325°. Line a 9x5-inch
   loaf pan with parchment paper, letting
   excess extend over sides of pan.


2. In a medium bowl, whisk together
   cornmeal, brown sugar, flour, cinnamon,
   baking soda, and salt. In a large bowl,
   whisk together mashed banana, melted
   butter, sour cream, eggs, and vanilla.
   Fold cornmeal mixture into banana
   mixture just until combined. Fold in
   pecans. Spoon batter into prepared
   pan. Top with Pecan Cornmeal Streusel.


3. Bake for 30 minutes. Cover with foil,
   and bake until a wooden pick inserted in
   center comes out clean, 35 to 40 minutes
   more. Let cool in pan for 10 minutes.
   Using excess parchment as handles,
   remove from pan, and let cool
   completely on a wire rack.

*We used Wade’s Mill Bloody Butcher

Cornmeal.