Recipe by Sharon123
This is the perfect accompaniment to rich French or Italian style stews and slow-roasted meats. Or eat it for breakfast! Make it ahead and take camping or to a picnic. Italian-Southern fusion comfort food at its best! Recipe adapted from Sally Schneider.
Top Review by Meesch
I made this last night after reading all the positive results. I had to re-read the posted recipe to check if I had left an ingredient out. But alas, I had not. This cornbread was lacking in taste and texture. Taste- bland with a slightly unpleasant sour underlying taste while the texture-resembled a super moist cake from a box mix. I much prefer my cornbread to have a crumbly texture .Really regret the waste of my imported Parm!! NO STARS
- 1 1⁄2 cups cornmeal
- 1 cup grated parmigiano-reggiano cheese
- 1⁄2 cup flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- fresh ground black pepper
- 1 3⁄4-2 cups buttermilk (or equal proportions of milk mixed with plain yogurt)
- 1 egg, beaten
- 2 -4 tablespoons unsalted butter
Directions See How It's Made
- Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
- Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
- Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.