Monday, September 28, 2015

Basic Cornbread


Last night was a blood moon - it was also the Chinese Harvest Moon Festival.  We called and texted family, all of us sitting outside our distant doors, feeling close because our eyes were all seeing the same drama of death and rebirth as the pale pearl of the moon plunged into an eerie blood-bath shadow and then rose again pure and fair into the velvet sky.  

We oohed and ahhed together, although apart, and then those at this address went in and ate cornbread and Full Moon Soup - the food of home.

This moist, dense cornbread is so good with hot spicy soups. No need to slather on butter or honey, it's all baked in already.  I learned this recipe from years of baking a very similar version from Mollie Katzen's Moosewood Cookbook - some of her optionals (butter, honey) are for me entirely required.  Though I've made this with bacon fat in place of some of the butter and served it up with lots of juicy greens and that's not at all bad.

Preheat oven to 350°.  Butter a large oven-proof skillet with (obviously)
butter
Whisk together
2 cups cornmeal
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
In a separate bowl, combine
2 cups buttermilk, kefir, or plain yogurt
2 eggs
6 Tablespoons honey
3 Tablespoons melted butter
Stir the wet into the dry, mixing just enough to thoroughly combine. Pour batter into the prepared pan. Bake for 30-35 minutes, or until the center is firm to the touch and a blade into the center comes out clean.