Classic Cornbread: Great Success!

In celebration of our 22nd monthiversary (yes, we still celebrate monthiversaries and I intend to until they are in the 1,000’s, so shut it!), I decided to whip up some classic cornbread. Pete and I saw this recipe while paging through the October issue of Everyday Food and he just about peed his plaid pajama pants with excitement. So, I figured I’d be a good girlfriend and attempt to bake something delicious (for once) now that our oven is back in action. Martha Stewart must have some country roots, because Pete gave the cornbread a thumbs up (which if you ask me, is reason to celebrate).

Alright, so here we go, first things first. Gather all of the ingredients:

  • 1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for baking pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 large eggs

Start off by preheating the oven to 400 degrees! Butter an 8-inch square baking pan. 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). If you’re wondering why the mixture isn’t looking particularly Cracker Barrelriffic, just breathe easy and put your trust in Martha. She wouldn’t lie to you, even if the bowl looks like it’s seen better days.

Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.

If you’re wondering what to do to pass the time, consider giving your pets some much-needed attention (in the form of treats).

If you’re particularly cruel (which I just so happen to be), cackle and snap photos while your foster dog’s tail hits your little shy dog’s face repeatedly.

Oh nooooes, Betty White just got owned by Chari’s tail!

Seriously, this happens just about every moment of every day of our lives since we’ve started fostering Charsi. Poor Betty White takes a tail to the face like a champ, though.

Anyway, at this point it’s best to stop photographing your squinty-eyed dog and let the cornbread cool in the pan on a wire rack, 15 minutes, before serving. (Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days). Note to Pete: You best help me eat this sheeeeeeyit by Sunday or it’s going to get moldy!

If you want to go all out, light a birthday candle and stick in the cornbread and get prepared to wish your boyfriend a happy 22nd monthiversary when he comes home from work!

Here’s a suggestion though, don’t attempt to light the birthday candle with a votive candle because you’ll end up dripping hot wax all over your poor boyfriend’s cornbread. If he really likes you, he’ll eat it anyway and say it’s good. Happy 22 months, love!

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