Prep 10 mins
Cook 30 mins
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.
- 354.88 ml cornmeal
- 236.59 ml grated parmigiano-reggiano cheese
- 118.29 ml flour
- 9.85 ml baking powder
- 1.23 ml baking soda
- 3.69 ml salt
- fresh ground black pepper
- 414.03-473.18 ml buttermilk (or equal proportions of milk mixed with plain yogurt)
- 1 egg, beaten
- 29.58-59.16 ml unsalted butter
- 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.
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
Cornbread is one of my favorite type of bread. I liked the flavor the parmesan cheese added . A salad and this cornbread would make a nice lunch. I served this with your Kansas City Steak soup. Thanks Sharon 123. Bullwinkle
Very good....perfect for an Italian meal!