Spiced Cornbread

This is my new breakfast obsession. I have always loved cornbread, and my devotion only grew in high school, when my wonderful friend’s mom would make sweet loaves of it for breakfast after our giggly sleepovers. I begged my mom to buy cornmeal at the store, and I tried to perfect her delicious Puerto Rican recipe.

This is something a little different, but it is just as good. I love the crunch of the cornmeal and the aroma of the spices. And, I am going to tell you something amazing: while this looks like spiced cornbread, it actually tastes just like a cake doughnut. It blew my mind the first time I made it: subtly sweet, somehow dense and light at the same time, and with a tiny kick of cinnamon and nutmeg flavor.

I am basically alternating back and forth between this cornbread, baked oatmeal, and scones for breakfast, but sometime soon I am going to have to get over my obsessions and try some new things!

In the meantime, though, I’ll have another slice:)

Spiced Cornbread
Adapted from Dorie Greenspan‘s Baking: From My Home to Yours

1 c buttermilk
5 Tbsp unsalted butter, melted and cooled
2 large eggs
1 1/4 c AP flour
3/4 c yellow cornmeal, preferably stone ground
1/2 c sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp freshly-grated nutmeg
1/4 tsp salt

-Preheat oven to 375 degrees F. Butter a 9 x 5 loaf pan or an 8 x 8 square pan. (I have used both, and they both work beautifully. I have a slight preference for the loaf version because it reminds me of those high school days, but someone dropped our glass loaf pan on the kitchen floor, and it shattered into a million pieces (great sadness: it was me!), so the 8 x 8 pan it is, until we get a new loaf pan.)
-Whisk together the buttermilk, melted butter, and eggs.
-In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Use a large rubber spatula to stir in the liquid ingredients, stirring just until everything is moistened. Gently scrape the batter into the pan.
-If using a 9 x 5 pan, bake for about 1 hour. If using an 8 x 8 pan, bake for about 35-45 minutes.
-Cool for 10 minutes before serving. This bread will feed you for several happy days, but it needs to be refrigerated to keep it from going south. Enjoy!

Related Posts Plugin for WordPress, Blogger...