In last week’s post, Pennsylvania-Dutch Chicken Corn Soup, I promised that I would provide the perfect accompaniment to that soup. Well, here it is: Buttermilk Corn Bread.
It’s an easy-to-make, moist,and delicious corn bread that can accompany many dishes. I prefer my corn bread somewhat sweet, but not to the point of tasting like a cake or dessert. If you prefer a less sweet bread, reduce the amount of sugar accordingly.
Three things are essential when making corn bread. First, have all your ingredients ready, measured out, with the eggs and buttermilk at room temperature.
All ingredients are measured and ready to go.
Second, you must have a hot oven (425°) and a baking pan that is preheated in that oven with 1 tablespoon of shortening. If you put the batter in an unheated pan, you will get a pale and lifeless bread. Ugh!
The final essential is that you work as quickly as possibly in assembling the batter.
In a large bowl combine all the dry ingredients. Whisk them thoroughly until they are fully combined. This works just as well as sifting and is much easier.
For the shortening I combine cold, unsalted butter and lard. I believe the combination imparts the best flavor and the tenderest crumb. If the idea of lard turns your stomach, you can substitute vegetable shortening or use all butter.
The whisked dry ingredients with the shortening.
Cut the shortening into the dry ingredients with a pastry blender until it becomes coarse crumbs.
The shortening worked into the dry ingredients.
Beat together the eggs and the buttermilk. Add the liquid to the dry ingredients, and combine with a wooden spoon, using as few strokes as possible, until just blended.
Combining the liquid and dry ingredients.
Remove your hot pan from the oven, swirling around the added tablespoon of shortening, then dumping out any excess. Quickly add the batter to the still hot pan, and bake for about a half hour. Serve with plenty of butter and possibly honey.
The completed corn bread should be golden brown.
I find that if I have any corn bread left over, it stores best in the refrigerator. Then when I use it again, I sprinkle it with a few drops of water, wrap it in foil, and heat it at 350° for 12-15 minutes. It’s nearly as good as the freshly made.
