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Savor the Best Comfort Food and Delicious Recipes for Every Craving

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Learn how to make delicious Comfort Food and Delicious Recipes. Easy recipe with step-by-step instructions.

Ingredients

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  • 2 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
  • 1/2 cup yellow cornmeal (adds that signature cornbread texture)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar (optional, but Mama Lu always liked a hint of sweetness)
  • 2 large eggs, beaten
  • 1 1/2 cups buttermilk (or 1 1/2 cups milk with 1 tablespoon white vinegar, let sit 5 minutes)
  • 1/4 cup melted unsalted butter (plus more for greasing the pan)
  • Optional add-ins: 1 cup fresh or frozen corn kernels, 1/2 cup shredded sharp cheddar cheese, chopped jalapeños for a little kick

Instructions

  1. Preheat your oven to 425°F (220°C). Place a cast-iron skillet or an oven-safe 8-inch pan inside to heat while you prepare the batter. This step is key for that golden, crispy crust Mama Lu’s cornbread was known for.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar until well combined. I remember Mama Lu never measured precisely—she trusted her hands and eyes. If you’re nervous, just make sure the dry ingredients are evenly mixed.
  3. In a separate bowl, whisk the eggs and buttermilk together. Add the melted butter and give it another quick mix. This wet mixture is where the batter gets its richness and moisture.
  4. Pour the wet ingredients into the dry and gently fold together with a wooden spoon or spatula. The batter should be slightly lumpy—don’t overmix, or your cornbread might turn out tough. I always remind myself of those porch-side talks with Mama Lu, letting the dough speak for itself.
  5. If you’re adding corn kernels, cheese, or jalapeños, fold them in now. These little extras give the bread a personal touch, just like Mama Lu’s blackberry jam on her morning biscuits.
  6. Carefully remove the hot skillet from the oven (use oven mitts—those cast-iron pans hold heat like a furnace!). Brush the bottom and sides with a little butter to prevent sticking, then pour in the batter, spreading it evenly.
  7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll know it’s ready when the edges pull slightly away from the pan, just like when I’d peek at Mama Lu’s pot roast bubbling on the stove.
  8. Remove from the oven and let it cool in the skillet for 10 minutes before slicing. This resting time helps the flavors settle, and it makes the cornbread easier to cut without crumbling.

Find it online: https://claracooking.com/comfort-food-and-delicious-recipes/