I have consumed a lot of cornbread in my lifetime—sweet, savory, spicy, muffin-style, cornstick-shaped, buttered, honey-drizzled, you get the idea. I come by this mass consumption honestly: I grew up in Tennessee and now live in Alabama, and in these parts cornbread is the culinary equivalent of kudzu—as in, it’s everywhere. After decades of taste-testing various recipes to come out of cookbooks, restaurants, home kitchens, and magazine test kitchens, there’s one that has become a Barrett family go-to: Cheddar Cornbread.
Because cornbread is usually a complement to the main dish, I don’t want a lot of fuss, and the fact that it calls for self-rising corn meal is a plus. I prefer my cornbread savory, and this recipe delivers on that front. (Purists may point out that it calls for a smidge of sugar, which can send some people with too much time on their hands into a tizzy, but just trust me.) Give it a whirl this holiday season. If you have leftovers (unlikely), I recommend toasting up a few slices for turkey or ham sandwiches before settling in for a viewing of The Family Stone. The salt from your tears will only enhance the flavor.
—Rachel Barrett, Editor In Chief, Country Living
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