BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Good “table” cornbread has eluded me, until now.

Sorry, Mama – your recipe works great for Thanksgiving dressing, but I’ve always wanted something lighter so I took the easy way out and used a boxed mix. Frankly, that was cheating and it had the no-no sugar in it.

Thanks to cooking guru, Alton Brown, I’ve found what I’ve been seeking. Also, I substituted buttermilk for regular milk. Use what you’ve got.

Sorry anti-glutenites, this one is not for you. But for everybody else, it’s easy and it’s delicious. I’m so glad to bring it to you.

Alton Brown’s Cornbread, No Chaser from “I’m Just Here for More Food”

EQUIPMENT

• 2 large bowls
• cutting board, dinner plate
• rubber spatula
• wire whisk
• measuring cups, spoons
• medium-size iron skillet

INGREDIENTS

• 1 1/2 cups or 7 1/4 ounce cornmeal, preferably stone ground
• 1 1/4 cups or 10 ounce buttermilk
• 1 cup or 4 3/4 ounce all purpose flour
• 1 tablespoon or 1/4 ounce baking powder
• 1 1/2 teaspoon or 1/4 ounce kosher salt (or 1 teaspoon/ 1/4 ounce regular salt)
• 1/2 cup or 3 3/4 ounce vegetable oil
• butter
• 2 large eggs

LET’S GET STARTED

Place skillet on an oven rack and preheat to 450 degrees.

In a large bowl, stir buttermilk into cornmeal and soak for 15 minutes.

Whisk together the flour, baking powder and salt in second large bowl.

After the cornmeal has soaked, add the eggs and vegetable oil to the cornmeal mixture and beat/stir to combine well.

Pour the cornmeal mixture over the flour mixture and stir to incorporate, taking care not to over mix.

Using an oven mitt, remove the skillet from the hot oven, grease with about 1 tablespoon butter and pour in the batter.

Bake about 25 minutes or until the cornbread is golden brown.

Remove the skillet from the oven, invert a serving plate onto the top of the bread then flip the skillet onto the plate. Then place your cutting board atop the cornbread and flip again onto the cutting board. Slice the cake of cornbread into 8 wedges and return it to the plate. Butter, butter, butter!

If you have to ask what to do next, you must have just arrived from outer space.

Come back to NewinNOLA.com every week for “Southfacin’ Cook,” where Patsy explains the basics to Southern cooking and eating. Contact her with suggestions, questions or requests at patsy.brumfield@gmail.com.

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