This is my almost-summer wish for us: I think we need to take a pan of freshly baked thick buttery crisp on top and plush with flavor that absolutely resonates with the cornbread underneath to our next park/picnic/potluck. It pairs so well with summer salads and snacks. And when cornbread is good it feels criminal not to share. This is.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Cookbook Divas | 2022-11-28 23:15:02 |  601 Views |
Cookbook Preview: Smitten Kitchen Keepers: New Classics for Your Forever Files: A Cookbook (2022)
If you go way back on this site you may know that I’ve been on the hunt for my forever cornbread recipe for almost as long as I’ve been blogging here. I’ve shared a few over the years that I really like—they’re good cornbreads I tell them as I gently scratch their heads. But it wasn’t until recently that I found the cornbread that will end my cornbread studies. What am I going to do with my newfound free time? [Yes I know I’m writing that next cookbook.]
It started with a recipe from Cook's Illustrated but I've tweaked it a bit in the 38 or so batches I've made over the past two years — less sugar more corn no waiting for the ingredients to heat up and one bowl — we're going to make it all in a blender or food processor. We're going to melt the butter in the skillet we're baking the cornbread in and it's going to swirl around the top as it bakes which is our good fortune.
The edges are crisping. The rise is beautiful. You’re going to throw some aluminum foil over it and take it to the nearest park along with some salted butter (yes buttery cornbread needs more butter on each slice that’s not even up for debate) and regular or hot honey if you like. You’re going to spend as much of the summer as possible outside with your favorite people away from endless screens. You’ve definitely earned this and I hope it’s as delicious as it can possibly be.
